Ingredients
- 4 cups vegetable broth
- 2 cups diced tomatoes (fresh or canned)
- 1 cup chopped carrots
- 1 cup zucchini, diced
- 1 cup diced bell peppers
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prep the ingredients by chopping vegetables uniformly.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- Add diced tomatoes, stirring to break them down and create the base.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the chopped vegetables, starting with carrots and bell peppers, then zucchini and mushrooms.
- Season with herbs, salt, and pepper to taste.
- Simmer for 20-30 minutes until veggies are tender yet firm.
- Drizzle with olive oil before serving and top with fresh herbs.
Notes
Feel free to customize with legumes or adjust spices to your taste. Serve with a baguette or cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegan