Vegetable Soup from High School
Take a trip down memory lane with this comforting and hearty "Vegetable Soup from High School," a recipe brimming with nostalgic flavors and wholesome ingredients. Perfect for cozy weeknight dinners or meal prep, this classic vegetable soup is a nutrient-packed medley of tender carrots, celery, zucchini, green beans, and potatoes simmered to perfection in a savory vegetable broth. Featuring pantry staples like canned diced tomatoes, dried herbs, and frozen peas, it's a one-pot wonder that's both budget-friendly and easy to make in under an hour. Topped with fresh parsley for a burst of freshness, this soup is as delicious as it is versatile—serve it with warm crusty bread or crackers for a satisfying meal the whole family will love.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and sliced carrots
- 3 stalks, sliced celery
- 3 cloves, minced garlic
- 1 large, peeled and diced russet potato
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup frozen peas
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potato, zucchini, green beans, and canned diced tomatoes (with their juice) to the pot. Stir to combine.
Pour in the vegetable broth and add the dried thyme, dried oregano, and bay leaf. Stir everything together.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the vegetables are tender.
Stir in the frozen peas and allow the soup to cook for another 5 minutes.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with bread or crackers.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
