Homemade Vegetable Soup with Fresh Herbs
A hearty and flavorful vegetable soup packed with fresh herbs, perfect for any day of the week.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, chopped
- (2) medium carrots, diced
- (2) celery stalks, diced
- (3 cloves) garlic, minced
- (1) medium zucchini, diced
- (1) bell pepper, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 can) (14 2/4 oz) diced tomatoes, with juice
- (4 cups) vegetable broth
- (1 teaspoon) dried thyme
- (1 teaspoon) dried basil
- (1) bay leaf
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) fresh basil, chopped
Instructions
- 1
In a large pot, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté until translucent, about 5 minutes.
- 3
Stir in 2 medium carrots, diced, and 2 celery stalks, diced; cook for another 5 minutes. Add 2/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup fresh basil, chopped.
- 4
Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
- 5
Mix in 1 medium zucchini, diced, and 1 bell pepper, diced; cook for 3-4 minutes, stirring occasionally.
- 6
Add 1 cup green beans, trimmed and cut into 1-inch pieces, and cook for another 2 minutes.
- 7
Pour in 1 can (14 1/2 oz) diced tomatoes with juice and 4 cups vegetable broth; stir to combine.
- 8
Add 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil.
- 9
Reduce heat and let simmer for 30 minutes, stirring occasionally.
- 10
Remove the bay leaf and stir in 1/4 cup fresh parsley, chopped, and 1/4 cup fresh basil, chopped; cook for an additional 5 minutes.
- 11
Taste and adjust seasoning if necessary before serving.
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