Garden Vegetable Soup Recipe
A hearty mix of carrots, green beans, corn, peas, cabbage, zucchini, onion, and celery simmered in a rich tomato-vegetable broth. v, vg, gs
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Ingredients
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Soups and Salads
Method
Soups and Salads
- 1
Prepare the Vegetables
Wash and chop all fresh vegetables as specified.
- 2
- 3
Add Root Vegetables
Stir in the chopped carrots and sauté for another 3-4 minutes until they begin to soften.
- 4
Incorporate Remaining Vegetables
Add the chopped green beans, corn, peas, cabbage, and diced zucchini to the pot. Stir well to combine.
- 5
Add Broth and Seasonings
Pour in the vegetable broth and add the canned diced tomatoes (with their juice). Stir in the salt, black pepper, dried thyme, and bay leaf.
- 6
Simmer the Soup
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until all vegetables are tender.
- 7
Final Touches
Taste the soup and adjust the seasoning if necessary. Remove the bay leaf before serving.
- 8
Serve
Ladle the soup into bowls and enjoy warm.