Ingredients
Scale
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 4 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt & pepper to taste
- Juice of 1 lemon
Instructions
- Prepare all ingredients by chopping the veggies.
- Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add garlic, carrots, and celery; cook for another 5 minutes until softened.
- Stir in zucchini, diced tomatoes (with juice), vegetable broth, thyme, and basil until well combined.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30-35 minutes until vegetables are tender.
- Adjust seasoning with salt, pepper, and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg