Garden Harvest Hearty Vegetable Soup
A warm, nourishing bowl packed with fresh vegetables, perfect for cozy days and healthy eating.
Ingredients
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, diced
1 cup green beans, chopped
1 medium potato, peeled and cubed
1 can (400 g) diced tomatoes
1.2 liters vegetable broth (about 5 cups)
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper, to taste
1 handful fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and cook for 3–4 minutes until soft.
Stir in the garlic, carrots, and celery, and sauté for another 5 minutes.
Add the zucchini, green beans, and potato, mixing well.
Pour in the diced tomatoes and vegetable broth. Stir to combine.
Season with thyme, oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat and let it simmer for 25–30 minutes, until all vegetables are tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Tip
For extra richness, you can add a splash of lemon juice or a pinch of chili flakes before serving.
