Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups mixed vegetables (like green beans, corn, and peas)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and cook until fragrant.
- Incorporate diced carrots, celery, and bell pepper; sauté for about five minutes.
- Pour in vegetable broth and diced tomatoes along with thyme, basil, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for around 20 minutes.
- Stir in mixed vegetables and cook for an additional five to ten minutes until all are tender.
- Adjust seasoning as desired before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup / 240g
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg