Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the diced carrots and sliced celery; cook for 5-7 minutes, stirring occasionally until vegetables soften.
- Add chopped zucchini and green beans; cook for an additional 3 minutes.
- Add the diced tomatoes and vegetable broth; stir well. Season with cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender and flavors meld.
- Taste and adjust seasonings as needed. Garnish with chopped fresh parsley before serving.
Notes
- For a creamier texture, blend a portion of the soup using an immersion blender or standard blender.
- This soup can be customized with additional vegetables like spinach or kale.
- Use low-sodium vegetable broth for a lower salt option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg