Recipe Description
This cozy vegetable soup is a one-pot wonder full of fresh veggies and herbs. It's vegan, gluten-free, and perfect for meal prep, chilly nights, or quick dinners.
Directions:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Stir in carrots, celery, and zucchini. Cook for 5–7 minutes.
- Add tomatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in pasta or beans if using, and cook for another 5 minutes.
- Taste and adjust seasoning. Serve hot with crusty bread.
Recipe History
Vegetable soup dates back to ancient times, when people boiled herbs and vegetables for nourishment. In medieval Europe, “pottage” was a staple among peasants, made with seasonal produce. Across cultures, soups evolved—Asian broths, Latin American sopa de verduras, and hearty European stews. Today, veggie soup remains a comforting, healthy, and endlessly adaptable dish enjoyed worldwide.
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Raw/Undercooked Meat Disclaimer
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness, especially if you have certain medical conditions. WAC 246-215-03620 .jpg)
