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
Servings: 6 servings
- 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
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.
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