Nourishing Veggie Soup
A warm and comforting veggie soup loaded with fresh vegetables, hearty beans, and fragrant herbs, delivering nutrition and warmth in every bowl.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing the vegetables
- 1 medium onion, diced Adds sweetness and depth of flavor
- 2 cloves garlic, minced Adds aromatic flavor
- 2 medium carrots, chopped Provides sweetness and texture
- 2 stalks celery, chopped Adds crunch and flavor
- 1 medium bell pepper, diced Any color can be used for variety
- 1 medium potato, peeled and cubed For heartiness
- 1 can (15 oz) diced tomatoes Adds acidity and depth
- 1 can (15 oz) beans (kidney or chickpeas), rinsed and drained Adds protein and fiber
- 4 cups vegetable broth Base of the soup
- 1 teaspoon dried Italian herbs A mix of basil and oregano
- Salt and pepper to taste seasoning For flavor enhancement
- Fresh herbs for garnish (optional) Adds freshness to the soup
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Toss in the chopped carrots, celery, bell pepper, and potato. Continue to cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften.
- Add the canned diced tomatoes (with juices) and beans, then pour in the vegetable broth. Sprinkle in the dried herbs and season with salt and pepper to your liking.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 6 months. Reheat gently on the stove over low heat.