Veggie soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium potato, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz / 400 g) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 cups chopped cabbage or spinach
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice (optional)

Instructions

1. Sauté the aromatics
   • Heat olive oil in a large pot over medium heat.
   • Add onion and cook for 4–5 minutes until softened.
   • Add garlic and cook for 30 seconds.
2. Add vegetables
   • Stir in carrots, celery, potato, zucchini, and green beans.
   • Cook for 3–4 minutes, stirring occasionally.
3. Add liquids and seasonings
   • Pour in the diced tomatoes and vegetable broth.
   • Add thyme, oregano, salt, and pepper.
   • Bring to a boil.
4. Simmer
   • Reduce heat to low.
   • Cover and simmer for 20–25 minutes, or until the vegetables are tender.
5. Finish the soup
   • Stir in cabbage or spinach.
   • Cook for 3–5 minutes until wilted.
   • Add parsley and lemon juice if using.
6. Serve
   • Taste and adjust seasoning as needed.
   • Serve hot.

Approximate Nutrition (per serving)

• Calories: 120
• Protein: 3 g
• Fat: 5 g
• Carbohydrates: 18 g
• Fiber: 4 g

Variations

• Add cooked beans for extra protein.
• Add shredded chicken or turkey for a heartier meal.
• Use cauliflower instead of potato for a lower-carb version.
• Stir in a pinch of red pepper flakes for some heat.