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Vegetable Soup

Vegetable Soup is savory, hearty and filling comfort food. At around 100 calories a bowl, it's good for you, too! Customize with your favorite vegetables.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: American
Keyword: vegetable soup
Servings: 6 servings
Calories: 108.66kcal
Author: Kristin Maxwell

Ingredients

  • Olive oil
  • 1 small onion diced (about 1 cup)
  • 3 garlic cloves minced
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 1 cup frozen or fresh corn
  • 1 cup frozen or fresh green beans bite-sized pieces
  • 1 cup diced zucchini
  • 1 can diced tomatoes with the juices
  • 8 cups chicken broth can substitute vegetable broth
  • Salt and pepper to taste
  • ½ cup fresh minced parsley

Instructions

  • Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
  • Add minced garlic, basil, oregano, thyme, bay leaves to the pot and cook for a couple of minutes, stirring often. Then add corn, green beans and zucchini. Continue to cook and stir for about 2 minutes. Season with a pinch of salt and pepper.
  • Pour in undrained tomatoes and chicken or vegetable broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in fresh minced parsley.
  • Serve hot, with grated parmesan cheese and some crusty bread for dipping.

Nutrition

Calories: 108.66kcal | Carbohydrates: 17.42g | Protein: 4.31g | Fat: 3.76g | Saturated Fat: 0.55g | Sodium: 1304.49mg | Potassium: 732.04mg | Fiber: 3.69g | Sugar: 6.46g | Vitamin A: 4419.65IU | Vitamin C: 46.71mg | Calcium: 87.52mg | Iron: 2.54mg