Vegetable Soup
This super easy 30-minute vegetable soup checks all the right boxes: fast, easy, delicious, nutritious, comforting, and filling!
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- ½ onion diced
- 3 teaspoons minced garlic
- 3 cups beef broth
- 3 cups water
- 1 15-ounce can fire roasted tomatoes
- ½ pound green beans chopped into 1-inch pieces
- 3 celery stalks chopped
- 3 whole carrots sliced
- 1 head broccoli chopped (about 2 cups broccoli florets)
- 1 teaspoon salt more to taste
- cracked black pepper to taste
- parmesan, fresh basil or thyme for garnish, optional
Instructions
- In a large pot, melt butter.
- Add onions and saute about 2 minutes til tender and translucent.
- Stir in garlic for 1 minute til fragrant.
- Add beef broth, water, and fire roasted tomatoes. Bring to a boil.
- Add green beans, celery, carrots, and broccoli. Boil til tender, about 5-6 minutes.
- Add salt and pepper. Taste, add more salt if needed. Garnish with parmesan cheese and fresh basil or thyme if desired and serve.
Video
Notes
Spice it up: add 1/2-1 teaspoon crushed red pepper flakes for a hint of heat.
Add protein: some of my favorite options are diced or shredded chicken or ground sausage.
Make it cheesy: add a parmesan rind to the soup (remove before serving) or top with freshly grated parmesan.
Nutrition
Calories: 115kcal | Carbohydrates: 21g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1357mg | Potassium: 883mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8995IU | Vitamin C: 147mg | Calcium: 139mg | Iron: 2mg
