Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Seasonings
Vegetables
Optional Garnishes
Method
Preparation
- 1
- 2
Add Remaining Base Ingredients
Stir in diced carrots, celery, and cook for another 5 minutes until the vegetables begin to soften.
Cooking the Soup
- 3
Combine with Broth
Pour in the vegetable broth and bring to a boil. Add salt, pepper, thyme, and bay leaf.
- 4
Add Vegetables
Once boiling, add diced potatoes, zucchini, and green beans. Reduce heat to a simmer and cook for 20-25 minutes, until all vegetables are tender.
Finishing Touches
- 5
Final Seasoning
Taste the soup, adjusting salt and pepper as needed. Remove the bay leaf before serving.
- 6
Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley and a splash of lemon juice, if desired.
