Ingredients
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, chopped
- 1 cup cabbage, chopped
- 1 cup zucchini, diced
- 1/2 cup green beans, chopped
- 1/2 cup corn
- 1 cup diced tomatoes
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the chopped onion to the pot and cook until softened, about 3-5 minutes, stirring occasionally.
- Cook garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it burn.
- Add vegetables: Add the diced carrot, chopped celery, chopped cabbage, diced zucchini, chopped green beans, and corn to the pot, stirring to combine with the sautéed aromatics.
- Add liquids and tomatoes: Pour in the diced tomatoes along with the vegetable broth, mixing everything evenly.
- Season: Season the soup with salt, black pepper, and dried thyme, stirring to distribute the seasonings.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender and flavors meld together.
- Serve: Ladle the soup into bowls and serve warm, optionally garnishing with fresh herbs or a squeeze of lemon for brightness.
Notes
- You can customize this soup with any vegetables you have on hand, such as peas, kale, or potatoes.
- For added protein, consider adding cooked beans or lentils.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adjust the seasoning to taste, adding more herbs or spices as preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy / American
- Diet: Vegan
