Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 2 cups mixed vegetables (e.g., zucchini, spinach)
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup cooked pasta or rice (optional)
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until soft (about 5 minutes).
- Stir in minced garlic and spices; cook for an additional minute until fragrant.
- Pour in vegetable broth and add your mixed vegetables. Bring to a gentle boil.
- If using pasta or rice, stir it in now and reduce the heat to simmer for about 10-15 minutes.
- Taste and adjust seasonings as desired.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg