1. Prepare the Vegetables:
   • Dice, slice, and chop all the vegetables as indicated.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute, until fragrant.
3. Cook the Vegetables:
   • Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
   • Stir in the potatoes, zucchini, and green beans. Cook for an additional 5 minutes.
4. Add the Liquids and Seasonings:
   • Pour in the diced tomatoes (with their juice) and vegetable broth.
   • Add the bay leaf, dried thyme, and dried basil.
   • Season with salt and pepper to taste.
5. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 20-30 minutes, or until all the vegetables are tender.
6. Add Optional Vegetables:
   • If using, add the frozen corn and peas during the last 5 minutes of cooking.
7. Final Touches:
   • Remove the bay leaf.
   • Adjust seasoning with salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy your homemade vegetable soup! It’s great on its own or served with a side of crusty bread.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

1. Prepare the Vegetables:
   • Dice, slice, and chop all the vegetables as indicated.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute, until fragrant.
3. Cook the Vegetables:
   • Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
   • Stir in the potatoes, zucchini, and green beans. Cook for an additional 5 minutes.
4. Add the Liquids and Seasonings:
   • Pour in the diced tomatoes (with their juice) and vegetable broth.
   • Add the bay leaf, dried thyme, and dried basil.
   • Season with salt and pepper to taste.
5. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 20-30 minutes, or until all the vegetables are tender.
6. Add Optional Vegetables:
   • If using, add the frozen corn and peas during the last 5 minutes of cooking.
7. Final Touches:
   • Remove the bay leaf.
   • Adjust seasoning with salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy your homemade vegetable soup! It’s great on its own or served with a side of crusty bread.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

1. Prepare the Vegetables:
   • Dice, slice, and chop all the vegetables as indicated.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1 minute, until fragrant.
3. Cook the Vegetables:
   • Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
   • Stir in the potatoes, zucchini, and green beans. Cook for an additional 5 minutes.
4. Add the Liquids and Seasonings:
   • Pour in the diced tomatoes (with their juice) and vegetable broth.
   • Add the bay leaf, dried thyme, and dried basil.
   • Season with salt and pepper to taste.
5. Simmer:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 20-30 minutes, or until all the vegetables are tender.
6. Add Optional Vegetables:
   • If using, add the frozen corn and peas during the last 5 minutes of cooking.
7. Final Touches:
   • Remove the bay leaf.
   • Adjust seasoning with salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy your homemade vegetable soup! It’s great on its own or served with a side of crusty bread.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!