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A steaming bowl of hearty vegetable soup, garnished with fresh herbs.

Proven way to grow a hearty 6-Vegetable Soup

This hearty 6-vegetable soup is a wholesome and comforting meal, packed with nutrients and rich flavors. It's a perfect way to enjoy a variety of vegetables in one delicious bowl.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium carrots
  • 2 celery stalks
  • 1 large onions
  • 2 medium potatoes
  • 1 medium zucchini
  • 1 28-ounce canned diced tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 3 minced garlic cloves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt to taste
  • black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • large pot or Dutch oven
  • cutting board
  • knife
  • ladle

Method
 

Preparation
  1. Wash and chop all vegetables into bite-sized pieces, ensuring even sizing for consistent cooking.
Cooking the Soup
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped carrots, celery, and onions.
  2. Sauté the vegetables for 5-7 minutes until they start to soften, then add the minced garlic and cook for another minute until fragrant.
  3. Stir in the diced potatoes, zucchini, canned diced tomatoes (undrained), vegetable broth, dried thyme, and dried oregano.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the potatoes and other vegetables are tender.
  5. Season the soup with salt and black pepper to taste, adding more if needed.
Serving
  1. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

Notes

For extra flavor, you can roast the vegetables before adding them to the soup. Feel free to customize the vegetables based on what's in season or your preferences.