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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 perfect for any day. Packed with fresh vegetables, it's a delicious way to enjoy a healthy and satisfying dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium carrots
  • 2 celery stalks
  • 1 medium onions
  • 2 medium potatoes
  • 1 medium zucchini
  • 1 28-ounce can canned diced tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife

Method
 

Preparation
  1. Chop the carrots, celery, and onions into small, uniform pieces. Dice the potatoes and zucchini into similar sizes.
  2. Mince the garlic cloves.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, celery, and onions and sauté for 5-7 minutes until softened.
  2. Stir in the minced garlic, dried thyme, salt, and black pepper, cooking for another minute until fragrant.
  3. Add the diced potatoes, zucchini, canned diced tomatoes (undrained), and vegetable broth to the pot. Add the bay leaf.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are tender.
  5. Remove the bay leaf before serving. Taste and adjust seasoning as needed.
Serving
  1. Ladle the hot soup into bowls. Serve immediately, optionally garnished with fresh herbs.

Notes

This soup tastes even better the next day! Feel free to add other vegetables like green beans or corn.