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Hearty Vegetable Soup

A warm and comforting bowl of Hearty Vegetable Soup, bursting with vibrant fresh vegetables and savory spices, perfect for cold winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil For sautéing
  • 1 cup onion, chopped Provides flavor base
  • 2 cloves garlic, minced Adds aroma and flavor
  • 2 medium carrots, diced For sweetness and texture
  • 2 stalks celery, diced Adds crunch and flavor
  • 1 medium bell pepper, chopped For sweetness and color
  • 1 medium zucchini, diced Provides moisture
  • 1 can (14.5 oz) diced tomatoes Adds acidity and depth
  • 4 cups vegetable broth Liquid base for the soup
  • 1 can (15 oz) kidney beans, drained and rinsed Adds protein and heartiness
For seasoning
  • 1 teaspoon dried thyme Herb for flavor
  • 1 teaspoon dried basil Herb for flavor
  • to taste Salt and pepper Adjust to personal preference
  • optional Fresh parsley for garnish Adds freshness to serve

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and the onion is translucent.
  3. Toss in the diced carrots, celery, bell pepper, and zucchini. Sauté for another 5-7 minutes until the vegetables are slightly softened.
Cooking
  1. Stir in the can of diced tomatoes (with their juices) and pour in the vegetable broth.
  2. Add the kidney beans, dried thyme, dried basil, salt, and pepper. Stir and bring to a boil.
  3. Once boiling, reduce the heat and let simmer for about 20 minutes.
  4. After 20 minutes, taste the soup and adjust the seasoning if necessary.
  5. Ladle into bowls and garnish with fresh parsley if desired. Enjoy!

Notes

Feel free to substitute with any vegetables you have on hand. Avoid overcooking the veggies. For richer flavor, let the soup simmer longer. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.