Ingredients
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 large carrots, sliced
3 celery stalks, sliced
2 medium potatoes, diced
1 zucchini, diced
1 cup green beans, trimmed and cut
1 can (14.5 oz) diced tomatoes
8 cups vegetable broth (or chicken broth)
1 cup corn (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Salt & pepper to taste
Optional: handful of spinach or kale
Optional: fresh parsley for serving
Instructions
- Sauté the aromatics
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in garlic and cook 1 more minute. - Add hearty vegetables
Add potatoes, green beans, zucchini, and any other firm veggies you’re using.
Cook for 2–3 minutes, stirring occasionally. - Add broth & seasonings
Pour in the vegetable broth.
Add diced tomatoes, thyme, basil, oregano, bay leaf, salt, and pepper.
Bring the soup to a boil. - Simmer
Reduce heat, cover, and simmer for about 20–25 minutes, or until all vegetables are tender. - Add soft vegetables
Add peas, corn, spinach, or kale.
Simmer for an additional 5 minutes. - Serve
Remove bay leaf. Taste and adjust seasoning.
Ladle into bowls and top with fresh parsley if desired.
Tips & Variations
Add pasta or rice for a heartier soup.
Stir in parmesan rind while simmering for extra flavor.
Add beans (kidney, white beans, chickpeas) for extra protein.
Freeze leftovers—they keep beautifully