Description
A hearty and nutritious garden vegetable soup packed with fresh vegetables.
Ingredients
Scale
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onions
- 1 cup diced potatoes
- 2 cups chopped green beans
- 2 cups diced tomatoes
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat.
- Add onions and garlic, sauté until onions are translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Stir in green beans and tomatoes.
- Pour in vegetable broth and add thyme and basil.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garden Vegetable Soup, Vegetable Soup, Healthy Soup