- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Add Vegetables: Add diced carrots, celery, potato, zucchini, yellow squash, and red bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until vegetables begin to soften.
- Simmer: Pour in the vegetable broth and diced tomatoes (with their juices). Stir in dried thyme, dried oregano, and add the bay leaf. Season with salt and pepper to taste.
- Cook: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until all the vegetables are tender.
- Adjust Seasoning: Taste and adjust seasoning as needed. Remove the bay leaf before serving.
- Serve: Ladle the vegetable soup into bowls. Garnish with chopped fresh parsley or basil if desired. Serve hot and enjoy!
Tips for Variations:
- Protein Addition: Add cooked beans (like cannellini beans or chickpeas) or shredded rotisserie chicken for added protein.
- Grains: Stir in cooked pasta, rice, or quinoa to make it heartier.
- Spices: Customize with your favorite herbs and spices such as rosemary, thyme, or paprika.
- Creamy Option: For a creamy texture, stir in a splash of heavy cream or coconut milk towards the end of cooking.
Storage:
- Refrigerate: Allow leftover soup to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days.
- Freeze: This soup freezes well. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy Your Homemade Vegetable Soup!
This vegetable soup is not only easy to make but also packed with wholesome ingredients and flavors. Whether you’re looking for a comforting meal on a chilly day or a nutritious option to enjoy throughout the week, this recipe is sure to become a favorite in your kitchen.