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Vegetarian Vegetable Soup

One-Pot Vegetarian Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 medium russet potato, peeled and cubed
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 6 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 small zucchini, quartered lengthwise and sliced
  • 1 cup corn kernels
  • 1 tbsp balsamic vinegar
  • Salt and black pepper to taste
  • Chopped fresh parsley for serving

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic and tomato paste and cook 1 minute more.
  2. Pour in broth, tomatoes, carrots, celery, potato, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.
  3. Add green beans and simmer 5 minutes.
  4. Stir in zucchini and corn and simmer another 5 to 7 minutes until tender.
  5. Remove from heat. Stir in balsamic vinegar and ladle into bowls. Top with parsley and serve.

Notes

For a heartier meal, stir in a can of drained chickpeas or white beans along with the broth in step 2. The soup naturally thickens as it cools; thin with a splash of water or broth when reheating.