Vegetable Soup
Looking for a comforting dish that’s both delicious and nutritious? This vegetable soup is the answer! Bursting with fresh vegetables and aromatic herbs, it’s a delightful way to warm up on chilly days. Easy to prepare and customize, it’s a perfect choice for a healthy meal. Let’s dive into this simple yet satisfying recipe that everyone will love!
Ingredients
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 zucchini, diced
– 1 bell pepper, chopped
– 2 cups green beans, trimmed
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 3g protein, 5g fat, 25g carbohydrates, 6g fiber, and 10g sugars. This is for one person.
Step-by-Step Cooking Process
- Heat a large pot over medium heat and add a splash of oil.
- Sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the sliced carrots and chopped celery, cooking for 5 minutes.
- Add the chopped bell pepper and zucchini, and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the green beans and canned tomatoes (with juice) to the pot.
- Season with thyme, salt, and pepper; stir well.
- Reduce the heat and let it simmer for about 20 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh herbs.
Alternative Ingredients
You can easily substitute various vegetables based on what’s in season or your personal preferences. For example, spinach or kale can replace green beans, and you can use any type of broth for added flavor.
Serving and Pairings
This vegetable soup pairs wonderfully with crusty bread, a fresh salad, or even a grilled cheese sandwich for a complete meal. Enjoy it as a starter or a light main dish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Cooking Mistakes
- Don’t skip the sautéing step; it enhances flavor.
- Be careful not to overcook the vegetables; they should remain tender-crisp.
- Adjust seasoning at the end for the best taste.
- Avoid using too much broth, as it can dilute the flavors.
- Make sure to taste as you go to achieve the desired flavor.
Helpful Tips
- Use fresh, seasonal vegetables for the best taste.
- Add a splash of lemon juice for brightness.
- Experiment with different herbs like basil or parsley.
- For a heartier meal, add beans or lentils.
FAQs
Can I use frozen vegetables in this soup?
Yes, frozen vegetables work well in this recipe. Just add them directly to the pot without thawing.
How can I make this soup spicier?
You can add red pepper flakes or a dash of hot sauce to boost the heat.
Is this soup vegan?
Yes, this vegetable soup is vegan-friendly as it uses vegetable broth and no animal products.
Can I make this soup in a slow cooker?
Absolutely! Just add all ingredients to the slow cooker and cook on low for 6-8 hours.
What can I do if the soup is too thick?
If your soup is too thick, simply add more broth or water until you reach your desired consistency.
Conclusion
This vegetable soup is a versatile and nutritious option that can be enjoyed year-round. With its vibrant flavors and health benefits, it’s sure to become a staple in your kitchen. Customize it to your liking and share it with friends and family for a delightful meal!
Vegetable Soup
Ingredients
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 bell pepper chopped
- 2 cups green beans trimmed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add a splash of oil.
- Sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the sliced carrots and chopped celery, cooking for 5 minutes.
- Add the chopped bell pepper and zucchini, and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the green beans and canned tomatoes (with juice) to the pot.
- Season with thyme, salt, and pepper; stir well.
- Reduce the heat and let it simmer for about 20 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh herbs.
