Vegetable Soup Recipe

Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 2 medium carrots (peeled and diced)
• 1 1/4 cups green beans (trimmed and chopped)
• 2 medium stalks celery (diced)
• 4 cloves garlic (minced)
• 1 large potato (peeled and diced)
• 1 medium zucchini (diced)
• 3 3/4 cups vegetable broth
• 2 bay leaves
• 1 can diced tomatoes (14 1/2 ounces, with juice)
• 1 1/2 teaspoons dried Italian seasoning
• Salt and freshly ground black pepper (to taste)
• 1 cup frozen corn
• 1 cup frozen peas
• Freshly chopped parsley for garnish
• Croutons for garnish

Instructions

1. 1

   Sauté vegetables: Heat butter in a large pot over medium heat. Add onion, carrots, green beans, and celery. Cook, stirring occasionally, for about 5 minutes.

2. 2

   Add aromatics: Add minced garlic and diced potato to the pot. Cook for an additional 2 minutes, stirring frequently.

3. 3

   Simmer soup: Stir in zucchini, vegetable broth, bay leaves, and diced tomatoes with their juice. Season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.

4. 4

   Add peas: Add frozen corn and peas to the pot. Continue to simmer for 5 more minutes, or until all vegetables are tender. Remove bay leaves.

5. 5

   Serve: Adjust seasoning with salt and pepper if needed. Serve hot with fresh parsley and croutons on top.