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Olivia

Garden Vegetable Soup

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Garden vegetable soup made with fresh vegetables and herbs. A warm, comforting Let’s Veg recipe perfect for everyday cooking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 -6
Course: Soup
Cuisine: American
Calories: 111
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 cup green beans chopped
  • 1 zucchini diced
  • 1 can 14.5 oz diced tomatoes
  • 5 cups vegetable broth
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5-6 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in green beans and zucchini. Cook for 2-3 minutes.
  5. Add diced tomatoes and vegetable broth.
  6. Season with thyme, basil, salt, and pepper.
  7. Bring to a gentle boil, then reduce heat to low.
  8. Cover and simmer for 30-35 minutes, until vegetables are tender.
  9. Taste and adjust seasoning before serving.

Nutrition

Calories: 111kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1204mgPotassium: 299mgFiber: 2gSugar: 6gVitamin A: 6024IUVitamin C: 15mgCalcium: 37mgIron: 1mg

Notes

Add potatoes or pasta for a heartier soup
Fresh herbs work beautifully if available
Freezes well for future meals

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