Vegetable Soup

A nourishing vegetable soup is perfect for colder days when you crave something warm, healthy, and filling. Packed with colorful vegetables like carrots, celery, zucchini, potatoes, and bell peppers, each spoonful delivers a wealth of flavors and textures. Chopped tomatoes add a subtle tanginess to the soup, while aromatic herbs like thyme and oregano bring a fragrant, Mediterranean touch.

The added beans and peas provide plenty of protein and fiber, making this soup a complete meal. With its simple preparation and quick cooking time, this vegetable soup will delight everyone, from family to guests, with fresh parsley on top and crusty bread on the side completing the delicious experience.

This soup is not only comforting and heartwarming but also an excellent option for a light lunch or dinner, bringing warmth and color to your table. Prepare it and enjoy the goodness of a homemade, fragrant, and healthy soup!

Recipe for Vegetable Soup

Ingredients (for 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, sliced into rounds
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 can (400 g) chopped tomatoes
• 1 can (400 g) white beans, drained and rinsed
• 1 can (400 g) red beans, drained and rinsed
• 1 cup frozen peas
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1.5 liters vegetable broth
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

Preparation:

Heating the oil and sautéing:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 1 more minute.

Adding the vegetables: 2. Stir in the carrots, celery, bell pepper, potatoes, and zucchini. Sauté for 5-7 minutes until the vegetables begin to soften.

Adding tomatoes and spices: 3. Add the chopped tomatoes, bay leaf, dried thyme, oregano, salt, and pepper. Stir well, then add the vegetable broth.

Cooking the soup: 4. Bring to a boil, reduce the heat, and simmer for 20-25 minutes, until the vegetables are fully cooked.

Adding the beans and peas: 5. Add the white and red beans along with the frozen peas. Cook for an additional 5-10 minutes until everything is heated through. Check the seasoning and adjust as needed.

Serving: 6. Remove the bay leaf and serve the soup warm, garnished with fresh parsley. You can serve it with slices of fresh bread.

Nutritional values (per serving, for 6 servings):

• Calories: 250 kcal
• Protein: 8 g
• Fat: 7 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Sugar: 8 g

Preparation time:

• Total: 40 minutes (10 minutes for preparation + 30 minutes cooking)

Servings:

• The recipe serves 4-6 people.

Enjoy this nourishing and delicious vegetable soup, perfect for cozy, warm meals!