vegetable soup

• Prep Time: 15 minutes

• Cook Time: 30–40 minutes

• Total Time: ~45–55 minutes

• Servings: 6–8

• Skill Level: Easy

• Cuisine: Global / American-inspired

• Dish Type: Soup / Main / Side

 Ingredients

 Base Vegetables:

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, sliced

• 2 celery stalks, chopped

• 2 medium potatoes, diced (Yukon gold or russet)

 Add-ins:

• 1 zucchini or yellow squash, chopped

• 1 cup green beans, trimmed and cut into 1″ pieces

• 1 cup corn kernels (fresh or frozen)

• 1 cup peas (frozen or fresh)

• 1 can (15 oz) diced tomatoes, with juice

• 6 cups vegetable broth (or more, to taste)

 Seasoning:

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon Italian seasoning

• 1 bay leaf

• Optional: 1 teaspoon smoked paprika or a pinch of chili flakes

•  Finish with:

• Fresh parsley or basil, chopped

• A squeeze of lemon juice or a splash of vinegar (for brightness)

 Equipment Needed

• Large soup pot or Dutch oven

• Cutting board and knife

• Wooden spoon or ladle

 Time Breakdown

 Instructions

 Step 1: Prepare the Vegetables

Wash, peel, and chop all vegetables ahead of time to streamline cooking. Keep softer vegetables like zucchini, peas, and green beans separate to add later.

 Step 2: Sauté the Aromatics

1. In a large soup pot, heat olive oil over medium heat.

2. Add onion, carrot, and celery. Cook until soft (about 5–6 minutes).

3. Stir in the garlic and cook another 30 seconds until fragrant.

 Step 3: Build the Soup

1. Add potatoes, diced tomatoes, and vegetable broth.

2. Season with salt, pepper, thyme, Italian seasoning, and bay leaf.

3. Bring to a boil, then reduce to a simmer. Cover and simmer for 15–20 minutes, or until potatoes are just tender.

 Step 4: Add Quick-Cooking Vegetables

1. Add zucchini, green beans, corn, and peas to the pot.

2. Simmer another 10–15 minutes until all vegetables are tender.

 Step 5: Adjust & Serve

1. Remove bay leaf. Taste and adjust seasoning as needed — add more salt, pepper, or a splash of vinegar/lemon juice for brightness.

2. Garnish with fresh parsley or basil.

3. Serve hot with crusty bread or crackers.

 Serving Suggestions

• As a main dish with rustic bread or a grilled cheese

• As a side to a sandwich or salad

• Sprinkle with Parmesan, swirl in pesto, or add a dollop of yogurt for extra richness

 Variations & Customizations

 Add Protein:

• 1 can white beans, chickpeas, or lentils

• Cooked quinoa, farro, or rice

• Leftover shredded chicken or sausage (if not vegetarian)

•  Spice It Up:

• Add red pepper flakes or cayenne for heat

• Use curry powder and coconut milk for a spiced, creamy version

Change the Veg:

• Swap in sweet potatoes, butternut squash, cabbage, kale, or spinach

• Use whatever’s in season or in your fridge

 Tips for Success

• Cut vegetables into uniform sizes for even cooking

• Add delicate vegetables (like greens or peas) at the end to avoid overcooking

• Make a big batch — this soup tastes even better the next day!

• Store in fridge up to 5 days, or freeze up to 3 months

 Nutrition (Per Serving, Approximate)

Based on standard vegetables and broth; exact values depend on ingredients used.