Description
A comforting and nourishing vegetable soup that is easy to make and adaptable to various tastes, perfect for chilly evenings.
Ingredients
Scale
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 1 potato, diced
- 1 zucchini, chopped
- 1 cup green beans, cut
- 4 cups vegetable or chicken broth
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional: 2 tbsp sour cream for serving
Instructions
- In a pot, heat the butter or olive oil over medium heat.
- Add the chopped onion. Sauté until soft and translucent.
- Incorporate the diced carrots, potato, zucchini, and green beans. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth. Bring it to a gentle boil.
- Once boiling, reduce the heat. Let it simmer for 20–25 minutes until the vegetables are tender.
- Season with salt and black pepper to taste. Stir in the chopped parsley.
- Serve warm, adding a spoon of sour cream if desired.
Notes
Feel free to customize with seasonal vegetables or different herbs for added flavor. Serve with crusty bread or a salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg