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Best Easy Vegetable Soup
Best Easy Vegetable Soup

Best Easy Vegetable Soup
Best Easy Vegetable Soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     small onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     red bell pepper, diced
  • 1
    item
     small zucchini, diced
  • 1
    item
     small yellow squash, diced
  • 1
    item
     can (14.5 ounces) diced tomatoes, undrained
  • 960
    ml
     vegetable broth
  • 240
    ml
     uncooked small pasta (such as ditalini or elbow macaroni)
  • 240
    ml
     frozen peas
  • 1
    item
     salt and pepper, to taste
Best Easy Vegetable Soup
Instructions:
  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté Onion and Garlic: Add the diced onion and minced garlic. Cook until they are soft and translucent, about 2-3 minutes.
  3. Add the diced carrots, celery, bell pepper, zucchini, and yellow squash to the pot. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes.
  4. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well to combine.
  5. Bring the soup to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the vegetables are tender.
  6. Add the uncooked pasta to the pot and continue to simmer for an additional 10 minutes, or until the pasta is cooked to your desired tenderness.
  7. Stir in the frozen peas and cook for 1-2 minutes longer, until they are heated through.
  8. Season the vegetable soup with salt and pepper to taste.
  9. Serve hot and enjoy this hearty and nutritious vegetable soup on its own or with your favorite crusty bread for a complete meal!
  10. Enjoy this simple, yet delicious vegetable soup that is perfect for any meal!
  11. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, bell pepper, zucchini, and squash, and cook until the vegetables are soft, about 5 minutes.
  12. Add the tomatoes, vegetable broth, and pasta to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked.
  13. Add the peas and cook for 1-2 minutes longer, or until they are heated through.
  14. Season the soup with salt and pepper, to taste. Serve hot.
  • 1
    tbsp
     olive oil
  • 1
    item
     small onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and diced
  • 2
    item
     stalks celery, diced
  • 1
    item
     red bell pepper, diced
  • 1
    item
     small zucchini, diced
  • 1
    item
     small yellow squash, diced
  • 1
    item
     can (14.5 ounces) diced tomatoes, undrained
  • 960
    ml
     vegetable broth
  • 240
    ml
     uncooked small pasta (such as ditalini or elbow macaroni)
  • 240
    ml
     frozen peas
  • 1
    item
     salt and pepper, to taste
1
Servings
0

Heat the olive oil in a large pot over medium heat.

Sauté Onion and Garlic: Add the diced onion and minced garlic. Cook until they are soft and translucent, about 2-3 minutes.

Add the diced carrots, celery, bell pepper, zucchini, and yellow squash to the pot. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes.

Add Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well to combine.

Bring the soup to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the vegetables are tender.

Add the uncooked pasta to the pot and continue to simmer for an additional 10 minutes, or until the pasta is cooked to your desired tenderness.

Stir in the frozen peas and cook for 1-2 minutes longer, until they are heated through.

Season the vegetable soup with salt and pepper to taste.

Serve hot and enjoy this hearty and nutritious vegetable soup on its own or with your favorite crusty bread for a complete meal!

Enjoy this simple, yet delicious vegetable soup that is perfect for any meal!

Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, bell pepper, zucchini, and squash, and cook until the vegetables are soft, about 5 minutes.

Add the tomatoes, vegetable broth, and pasta to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked.

Add the peas and cook for 1-2 minutes longer, or until they are heated through.

Season the soup with salt and pepper, to taste. Serve hot.

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