Hearty Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, sliced
• 1 medium zucchini, diced
• 4 medium potatoes, peeled and diced
• 1 (14.5 oz/410 g) can diced tomatoes (optional)
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice (optional)

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Instructions

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.

Step 2: Build the Soup

1. Add the diced potatoes and zucchini to the pot.
2. Stir in the diced tomatoes (if using), Italian seasoning, thyme, paprika, bay leaf, salt, and black pepper.
3. Pour in the vegetable broth and stir well.

Step 3: Simmer

1. Bring the soup to a boil.
2. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the potatoes and vegetables are tender.

Step 4: Finish

1. Remove the bay leaf.
2. Stir in the fresh parsley and lemon juice.
3. Taste and adjust the seasoning if needed.
4. Serve hot with crusty bread or crackers.

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Prep Time

• 15 minutes

Cook Time

• 30 minutes

Total Time

• 45 minutes

Servings

• 6 servings

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Nutrition (Per Serving – Approximate)

• Calories: 175
• Protein: 4 g
• Carbohydrates: 31 g
• Fat: 5 g
• Fiber: 5 g
• Sugar: 6 g