Vegetable Mix Soup
A hearty vegetable mix soup prepared by simmering fresh vegetables and herbs in a rich broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Carrot (peeled and chopped) | 3 | Count |
| Celery (chopped) | 2 | Stalk |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Potato (peeled and diced) | 2 | Count |
| Zucchini (sliced) | 1 | Count |
| Tomato (chopped) | 3 | Count |
| Green Beans (trimmed and cut into 1-inch pieces) | 200 | Grams |
| Vegetable Broth (low sodium) | 1.5 | Liters |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Bay Leaf (whole) | 1 | Count |
| Thyme (dried) | 1 | Tsp |
| Parsley (chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add carrots, celery, and potatoes to the pot, cook for 5 minutes.
- Stir in chopped tomatoes, zucchini, and green beans.
- Pour in vegetable broth, add bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 30 minutes.
- Remove bay leaf, adjust seasoning with salt and pepper if needed.
- Garnish with chopped parsley before serving.
Kitchen equipment
Large Pot