Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt and pepper to taste
- 1 cup cooked chicken or beans (for added protein, optional)
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and cook for an additional 30 seconds.
- Stir in carrots and celery; cook until softened (about 5 minutes).
- Pour in vegetable broth and diced tomatoes. Bring to a gentle boil.
- Add thyme, bay leaves, salt, and pepper; cover and simmer for 30 minutes.
- If adding protein, stir it in during the last 10 minutes of cooking.
- Serve hot with bread or rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg