Easy Homemade Vegetable Soup Recipe
adapted from a recipe by Jolinda Hackett for The Spruce
Ingredients:
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 carrots, sliced
- 2 cups any chopped vegetables
- 1/2 teaspoon salt
- 1 teaspoon thyme (optional)
- 1 teaspoon oregano (optional)
- 1 bay leaf
- 8 cups broth
- 2 cups peeled, diced tomatoes (optional)
Directions:
- Heat the oil in a large soup or stock pot. Add the chopped onion, minced garlic, the carrots, and the celery. Stir over heat for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
- Add salt, garlic powder, thyme, and oregano, stirring to coat the vegetables well.
- Add bay leaf and broth and bring to a simmer.
- Add the tomatoes (if using), stir, and allow your soup to simmer until all the vegetables are cooked, about 8-12 minutes.
- Adjust seasonings to taste.
- Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese (if you’re not eating vegan), and some crusty bread or crackers. Makes 6 servings.