1
Step 1
5 minHeat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for about 5 minutes until vegetables are tender.
Ingredients used:
- 2 tbsp•olive oil
- 1 piece•onion
- 2 piece•carrots
- 2 stalk•celery
This Vegetable Soup is healthy, cozy, and packed with flavor. Easy to make with simple chopping and simmering, it yields a big pot that's perfect for meals throughout the week. Enjoy the richness and depth of homemade vegetable soup, even better than canned versions.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 45 min | Servings 6 | Serving Size 1 bowl (2 cups) | Est. Calories 253 per serving |
Carbs 52.7g (19%) | Protein 7.7g (15%) | Fats 6.3g (8%) | Daily Diet 2000 cal (13%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
olive oil
2 tbsp
onion
1 piece
chopped
carrots
2 piece
sliced
celery
2 stalk
sliced
garlic
3 clove
minced
tomatoes
400 g
canned, diced
potatoes
2 piece
diced
green beans
150 g
trimmed, cut into 1-inch pieces
vegetable broth
6 cup
bay leaf
1 piece
fresh thyme
1 tsp
chopped
salt
1 tsp
olive oil
2 tbsp
onion
1 piece
chopped
carrots
2 piece
sliced
celery
2 stalk
sliced
garlic
3 clove
minced
tomatoes
400 g
canned, diced
potatoes
2 piece
diced
green beans
150 g
trimmed, cut into 1-inch pieces
vegetable broth
6 cup
bay leaf
1 piece
fresh thyme
1 tsp
chopped
salt
1 tsp
black pepper
0.5 tsp
ground
frozen peas
1 cup
corn
1 cup
parsley
2 tbsp
chopped
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for about 5 minutes until vegetables are tender.
Add garlic and sauté for an additional 1 minute until fragrant.
Stir in tomatoes, potatoes, green beans, vegetable broth, bay leaf, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low and let simmer for 20 minutes until vegetables are tender.
Add peas and corn, and continue to simmer for another 5 minutes.
Remove bay leaf, stir in parsley, and serve hot.
