Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 carrots, cut into 1/2-inch dice; 1 large onion, chopped; 1 rib celery, thinly sliced; 1 clove garlic, minced; 1 14.5-oz. can diced tomatoes, drained; 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice; 6 cups low-sodium vegetable broth; 1 small zucchini, cut into 1/2-inch dice; 1 small yellow squash, cut into 1/2-inch dice; 1 cup broccoli florets, cut into small pieces; Salt and pepper; 3/4 cup grated Parmesan; Chopped fresh herbs, such as thyme, parsley or basil, optional

Servings: persons

2 tablespoons canola oil
2 carrots, cut into 1/2-inch dice
1 large onion, chopped
1 rib celery, thinly sliced
1 clove garlic, minced
1 14.5-oz. can diced tomatoes, drained
2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
6 cups low-sodium vegetable broth
1 small zucchini, cut into 1/2-inch dice
1 small yellow squash, cut into 1/2-inch dice
1 cup broccoli florets, cut into small pieces
Salt and pepper
3/4 cup grated Parmesan
Chopped fresh herbs, such as thyme, parsley or basil, optional

1
Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and saute 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
2
Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.

255

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 carrots, cut into 1/2-inch dice, 1 large onion, chopped, 1 rib celery, thinly sliced, and more.

Yes, 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.

Vegetable Soup

How did you like this recipe?

Frequently Asked Questions