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Easy Vegetable Soup

A comforting and wholesome dish packed with colorful vegetables, perfect for warming up on a chilly day or making a quick meal for the family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 medium zucchini, diced
  • 1 medium bell pepper, chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth Ensure gluten-free if needed.
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • to taste Fresh parsley for garnish

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the carrots, celery, zucchini, and bell pepper, and cook for about 5 minutes until they start to soften.
  4. Add the diced tomatoes, vegetable broth, thyme, salt, and pepper to the pot.
  5. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the vegetables are tender.
  6. Taste and adjust seasoning if necessary.
  7. Serve hot, garnished with fresh parsley.

Notes

This soup is great on its own, but can be complemented with crusty bread or a light salad. For added richness, consider topping with grated Parmesan or sour cream. Leftovers can be stored in the fridge for 3 to 4 days or frozen for longer storage.