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Clear Vegetable Soup

Clear Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 6 cups low-sodium vegetable broth
  • 2 garlic cloves, smashed
  • 1 (1-inch) piece fresh ginger, sliced into coins
  • 1 bay leaf
  • 2 medium carrots, sliced into thin rounds
  • 2 celery stalks, sliced
  • 1 small zucchini, halved lengthwise and sliced into half-moons
  • 4 oz fresh green beans, trimmed and cut into 1-inch pieces
  • ½ cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp chopped fresh parsley, dill, or a mix

Method
 

  1. Combine the broth, garlic, ginger, and bay leaf in a large pot. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 10 minutes.
  2. Remove and discard the garlic, ginger, and bay leaf. Return the broth to a gentle simmer, add the carrots and celery, and cook for 5 to 7 minutes, until they begin to soften.
  3. Add the zucchini, green beans, and frozen peas. Simmer for 4 to 5 minutes, until the vegetables are just tender. Season with salt and pepper.
  4. Remove the pot from the heat, stir in the fresh herbs, and ladle the soup into bowls. Serve hot.

Notes

For an extra-clear broth, strain it through a fine-mesh strainer lined with cheesecloth after removing the aromatics. If you prefer a little more body, you can leave the garlic and ginger in the pot and eat around them.