Description
A delicious and wholesome vegetable soup loaded with fresh produce, herbs, and optional protein add-ins. Vegan, halal-friendly, and easily customizable.
Ingredients
2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 can diced tomatoes
1 cup green beans or peas
4 cups vegetable broth
1 tsp dried thyme
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion; sauté until translucent. Add garlic and carrots; cook for 5 minutes.
Stir in celery and zucchini; season with thyme, salt, and pepper.
Pour in diced tomatoes with juice. Mix well.
Add vegetable broth and bring to boil; reduce to simmer.
Cook uncovered for 20–25 minutes, stirring occasionally.
Add green beans/peas during the last 5–10 minutes.
Taste and adjust seasoning before serving.
Notes
Best enjoyed fresh but freezes well for up to 3 months.
Add red lentils, tofu, or canned beans for protein.
Use immersion blender for creamy texture variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 150
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetable soup recipes, hearty vegetable soup, vegan soup, healthy soup