Proven way to grow a hearty 6-Vegetable Soup
This hearty vegetable soup is packed with six different vegetables, making it a nutritious and satisfying meal. It's a proven way to enjoy a delicious and wholesome soup that's perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
Ingredients
Main Ingredients
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 1 large onions chopped
- 2 medium potatoes peeled and diced
- 1 medium zucchini diced
- 1 28-oz can canned diced tomatoes undrained
- 6 cups vegetable broth
- 2 cloves garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 tablespoons olive oil
Optional Garnish
- 2 tablespoons fresh parsley chopped
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onions, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Cooking the Soup
- Add diced potatoes, zucchini, canned diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, salt, and black pepper to the pot.
- Bring the soup to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until the vegetables are tender.
- Taste and adjust seasonings as needed. If desired, you can mash a portion of the soup against the side of the pot with a spoon to thicken it slightly.
Serving
- Ladle the hot soup into bowls and garnish with fresh chopped parsley, if using. Serve immediately.
Notes
For extra flavor, you can add a bay leaf during the simmering process and remove it before serving. Feel free to customize the vegetables based on what you have on hand or what is in season. This soup also freezes well for future meals.