Description
This nourishing Farmers Market Vegetable Soup is loaded with seasonal vegetables and wholesome flavor. Perfect for meal prep and easy weeknight dinners.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 1 medium onion, diced
- 2 cups diced carrots
- 2 cups diced celery
- 4 cloves garlic, chopped
- 1 tablespoon fresh thyme
- 2 tablespoons white wine (optional)
- 5 cups chopped seasonal vegetables
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch cayenne
- 1/4 cup fresh parsley
- 1/2 teaspoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until golden, about 5 minutes.
- Add carrots, celery, garlic, and thyme and cook 7–8 minutes.
- Splash with white wine if using and cook off.
- Add longer-cooking vegetables, broth, water, bay leaves, salt, and pepper.
- Bring to a simmer, cover, and cook 10–12 minutes.
- Add quick-cooking vegetables and cook 3–4 minutes more.
- Remove bay leaves and stir in parsley and lemon juice.
- Taste and adjust seasoning before serving.
Notes
- Store in refrigerator up to 4 days.
- Freeze up to 3 months.
- Add beans or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 192
- Sugar: 13.4 g
- Sodium: 838 mg
- Fat: 8.1 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6.7 g
- Protein: 4.6 g
- Cholesterol: 0 mg