Healthy Homemade Vegetable Soup
Healthy Homemade Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, medium, finely diced
- 2 carrots, medium, peeled and diced
- 2 potatoes, medium, peeled and diced
- 1 zucchini, medium, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth, or low-sodium chicken broth
- 1 cup chopped tomatoes, fresh or canned
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice, optional
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens. Add the minced garlic and cook for another 30 seconds, stirring constantly.
⏱️ 6 min
- 2
Add the diced potatoes, paprika, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to ensure the vegetables are coated with the seasonings.
⏱️ 2 min
- 3
Pour in the vegetable or chicken broth. Add the chopped tomatoes and bring the soup to a gentle boil.
⏱️ 5 min
- 4
Reduce the heat to low, cover the pot partially, and let the soup simmer for 15 to 18 minutes, or until the potatoes and carrots are almost tender.
⏱️ 18 min
- 5
Stir in the diced zucchini. Continue simmering for another 7 to 10 minutes, just until the zucchini is tender but not mushy.
⏱️ 10 min
- 6
Turn off the heat. Stir in the fresh parsley and fresh lemon juice, if using. Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with extra fresh parsley if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Homemade Vegetable Soup
- 2 tablespoons olive oil
- 1 onion, medium, finely diced
- 2 carrots, medium, peeled and diced
- 2 potatoes, medium, peeled and diced
- 1 zucchini, medium, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth, or low-sodium chicken broth
- 1 cup chopped tomatoes, fresh or canned
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice, optional
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens. Add the minced garlic and cook for another 30 seconds, stirring constantly.
⏱️ 6 min - 2
Add the diced potatoes, paprika, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to ensure the vegetables are coated with the seasonings.
⏱️ 2 min - 3
Pour in the vegetable or chicken broth. Add the chopped tomatoes and bring the soup to a gentle boil.
⏱️ 5 min - 4
Reduce the heat to low, cover the pot partially, and let the soup simmer for 15 to 18 minutes, or until the potatoes and carrots are almost tender.
⏱️ 18 min - 5
Stir in the diced zucchini. Continue simmering for another 7 to 10 minutes, just until the zucchini is tender but not mushy.
⏱️ 10 min - 6
Turn off the heat. Stir in the fresh parsley and fresh lemon juice, if using. Taste the soup and adjust the salt and pepper as needed. Serve hot, garnished with extra fresh parsley if desired.
⏱️ 4 min