Ingredients
- 2 bell peppers, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms (cremini or shiitake), sliced
- 2 cups tomatoes (canned or fresh), diced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté minced garlic and chopped onions until tender and golden brown (about 3-4 minutes).
- Add the heartier vegetables like carrots and bell peppers, and sauté for about five minutes.
- Introduce the sliced mushrooms and cook until they release their moisture (about 5-7 minutes).
- Pour in diced tomatoes and vegetable broth; bring to a gentle boil then reduce heat to low and let it simmer.
- Add dried herbs, salt, pepper, and a splash of lemon juice and let it simmer for 20-30 minutes.
- Adjust the seasoning if needed, and sprinkle fresh herbs just before serving.
- Ladle soup into bowls and serve hot, optionally with fresh parsley and crusty bread.
Notes
Feel free to customize with seasonal vegetables or add protein like chickpeas for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegan