Description
A warm and filling soup perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, chopped
- 1 cup potatoes, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, thyme, and basil. Cook for 1 minute.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add green beans, potatoes, and kidney beans. Reduce heat and simmer for 30 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Use fresh herbs for more flavor.
- Feel free to add other vegetables you like.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: hearty soup recipes