Classic Mixed Vegetable Soup
A hearty, flavorful Classic Mixed Vegetable Soup loaded with fresh veggies, herbs, and warmth—vegan, comforting, and perfect for every season.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks chopped
- 1 potato cubed
- ½ cup green beans chopped
- ½ cup corn kernels
- ½ cup peas
- 1 zucchini diced
- 1 cup tomatoes chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant and translucent.
- Toss in carrots, celery, and potato. Stir and cook for about 5 minutes to let them soften slightly.
- Add green beans, corn, peas, zucchini, and tomatoes. Mix well and let everything get friendly in the pot.
- Pour in vegetable broth, add thyme, basil, salt, and pepper. Bring to a gentle boil.
- Reduce heat, cover, and simmer for 20–25 minutes until all veggies are tender and the soup smells irresistible.
- Garnish with fresh parsley before serving. Sip, smile, and feel your soul recharge.
Notes
Nutritional Values (Per Serving)
- Calories: 170
- Total Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 180%
- Vitamin C: 60%
- Iron: 9%
- Potassium: 15%
- Magnesium: 12%
Additional Notes / Tips
- Add lentils or chickpeas for a protein-packed upgrade.
- A splash of lemon juice right before serving brightens the flavor beautifully.
- Want spice? Toss in a pinch of chili flakes or paprika.
- Freeze leftovers—they reheat perfectly on lazy days.
- Pair it with crusty bread or a vegan grilled cheese for peak comfort.