Herb Vegetable Soup Recipe

Name: Herb Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 3 medium carrots; 3 garlic cloves; 4 medium celery ribs; 1 tablespoon olive oil; 4 cups chicken broth; 8 ounces mushrooms; 4 ounces tomatoes; 4 small zucchini; 1 tablespoon dried basil; 1 tablespoon dried leaf thyme

Servings: persons

1 medium onion
3 medium carrots
3 garlic cloves
4 medium celery ribs
1 tablespoon olive oil
4 cups chicken broth
8 ounces mushrooms
4 ounces tomatoes
4 small zucchini
1 tablespoon dried basil
1 tablespoon dried leaf thyme

1
Dice onion, carrots, and celery.
2
In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
3
Mince and add the garlic. Saute for 2 minutes more.
4
Dice and add the mushrooms. Saute for 3 minutes more.
5
Add the thyme and basil, stir to combine.
6
Add the chicken broth. Bring to a boil.
7
Reduce heat and simmer until vegetables are soft (about 15 minutes).
8
Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
9
Simmer until the zucchini is soft but not mushy, about 5-10 minutes.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, 3 medium carrots, 3 garlic cloves, 4 medium celery ribs, and more.

Yes, Herb Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Vegetable Soup

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