Description
A warm and nourishing vegetable soup that balances sweet carrots and tomatoes with fresh zucchini and green beans, finished with aromatic oregano and basil.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or sweet)
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced (any color)
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook until softened, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30–60 seconds.
- Add diced zucchini, bell pepper, and chopped green beans. Sauté for 1–2 minutes.
- Pour in vegetable broth and diced tomatoes (including juices).
- Stir in oregano, basil, and season with salt and pepper to taste.
- Bring to a boil, then lower heat and simmer gently for 25–30 minutes, until vegetables are tender.
- Taste and adjust seasoning, then stir in chopped fresh parsley before serving.
- Ladle into bowls and enjoy hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Hearty Vegetable Soup