Description
Enjoy a comforting and nutritious homemade chunky vegetable soup, perfect for a hearty fall meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1 cup corn kernels
- 1/2 cup chopped spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add potatoes and green beans. Reduce heat and simmer for 15 minutes.
- Add corn and spinach. Cook until heated through, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Adjust the amount of vegetables to your liking.
- Add beans or pasta for a more substantial soup.
- Garnish with fresh herbs or a dollop of yogurt.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg