Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 cup yellow onions, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 cups seasonal vegetables (e.g., zucchini, bell peppers), chopped
- 1/4 cup fresh basil or thyme, chopped
Instructions
- Prep your veggies by washing and chopping them into bite-sized pieces.
- In a large pot over medium heat, drizzle in 2 tbsp olive oil. Add onions, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic along with salt and pepper to taste; cook for an additional minute.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until vegetables are tender but vibrant.
- Stir in fresh herbs just before serving and ladle into bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg