Description
A comforting and nourishing soup filled with seasonal root vegetables and hearty greens, perfect for cold evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups chopped seasonal vegetables (like potatoes, squash, or kale)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and add the can of diced tomatoes.
- Bring the mixture to a boil, then stir in the chopped seasonal vegetables, dried thyme, dried oregano, salt, and pepper.
- Reduce the heat and let it simmer for 25-30 minutes, until the vegetables are tender.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg