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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 nutritious and flavorful meal, perfect for a chilly day. It's simple to prepare and packed with healthy ingredients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Calories: 200
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 can canned diced tomatoes
  • 6 cups vegetable broth
  • 2 cups water
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • large pot
  • cutting board
  • knife

Method
 

Preparation
  1. Wash and chop all vegetables into bite-sized pieces. Mince the garlic.
Cooking
  1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Sauté onions, carrots, and celery until softened, about 5-7 minutes.
  2. Add minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
  3. Stir in the diced potatoes, zucchini, canned diced tomatoes (undrained), vegetable broth, and water. Bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until all vegetables are tender.
  5. Season with salt and black pepper to taste. Serve hot.

Notes

For extra flavor, add a bay leaf during simmering and remove before serving. This soup freezes well for future meals.