Simple Vegetable Soup
Simple Vegetable Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 6 cups vegetable broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 2 potatoes, medium, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery stalks. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the vegetable broth, then stir in the undrained can of diced tomatoes, diced potatoes, dried thyme, dried oregano, and bay leaf.
⏱️ 2 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes and other vegetables are tender.
⏱️ 25 min
- 5
Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min
- 6
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Vegetable Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 6 cups vegetable broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 2 potatoes, medium, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery stalks. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the vegetable broth, then stir in the undrained can of diced tomatoes, diced potatoes, dried thyme, dried oregano, and bay leaf.
⏱️ 2 min - 4
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes and other vegetables are tender.
⏱️ 25 min - 5
Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min - 6
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 1 min