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A steaming bowl of hearty vegetable soup, garnished with fresh herbs.

Proven way to grow a hearty 6-Vegetable Soup

This hearty 6-vegetable soup is a comforting and nutritious meal, packed with a variety of fresh vegetables. It's a perfect way to get your daily dose of vitamins and fiber, and can be easily customized with your favorite seasonal produce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium carrots
  • 2 celery stalks
  • 1 large onions
  • 2 medium potatoes
  • 1 medium zucchini
  • 14.5 oz canned diced tomatoes
  • 6 cups vegetable broth
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Wash and chop all vegetables into bite-sized pieces. Mince the garlic.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onions, carrots, and celery until softened, about 5-7 minutes.
  2. Add minced garlic, dried oregano, and dried basil. Cook for another minute until fragrant.
  3. Stir in potatoes, zucchini, canned diced tomatoes (undrained), and vegetable broth.
  4. Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.
  5. Season with salt and black pepper to taste. Serve hot.

Notes

For extra protein, add cooked lentils or cannellini beans. You can also adjust the vegetables based on what's in season or your preferences. A squeeze of fresh lemon juice before serving can brighten the flavors.