❤️RECIPE 👇👇👇
Classic Vegetable Soup
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45 minutes – 1 hour
Ingredients:
* Base Vegetables:
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, peeled and sliced or diced
* 2 celery stalks, sliced or diced
* 3 cloves garlic, minced
* Hearty Vegetables:
* 1 large potato, diced (or 2 medium)
* 1 cup green beans, trimmed and cut into 1-inch pieces
* 1 cup peas (fresh or frozen)
* 1 (14.5 oz) can diced tomatoes, undrained
* Broth & Seasoning:
* 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Optional: 1 bay leaf
* Garnish (Optional):
* Fresh parsley, chopped
Instructions:
* Sauté Base Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Add garlic, cook 1 minute more until fragrant.
* Add Remaining Ingredients: Add potatoes, green beans, peas, diced tomatoes (undrained), vegetable broth, thyme, oregano, bay leaf (if using), salt, and pepper.
* Simmer: Bring to a boil, then reduce heat and simmer, covered, for 30-45 minutes or up to 1 hour, until all vegetables are tender.
* Check Seasoning: Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
* Serve: Ladle hot soup into bowls and garnish with fresh parsley, if desired.
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