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Hearty Vegetable Soup

Hearty Vegetable Soup

Nothing satisfies on a chilly day like this hearty Vegetable Soup seasoned with fragrant aromatics and filled with fresh veggies.

Course Main Course
Cuisine American
Keyword vegetable soup
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 8 servings, about 1½ cups each
Calories 172 kcal
Author Openfit

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion chopped
  • 2 medium carrots sliced
  • 2 cloves garlic chopped
  • 1 cup sweet white corn kernels
  • 1 (14.5-oz) can diced tomatoes no salt added
  • 3 cups low-sodium organic vegetable broth
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 cup broccoli florets (or cauliflower florets)
  • 2 medium red or white potatoes cut into ¾ - inch cubes
  • 1 medium yellow squash cut into ¾ - inch cubes
  • 1 cup medium zucchini cut into ¾ - inch cubes

Instructions

  1. Heat oil in large stockpot over medium-high heat.

  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  3. Add garlic; cook, stirring frequently, for 1 minute.

  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.