Print the recipe for Vegetable Soup If the print dialogue doesn't open automatically, click the button below or click 'File > Print...' Print Skip to Content Vegetable Soup Serves: 6 Prep Time: 15 min
Cook Time: 37 min
Ingredients
2 tbsp
olive oil
1
onion, chopped (about 2 cups)
4
celery ribs, chopped (about 2 cups)
3
garlic cloves, minced
2 cups
diced zucchini
1 cup
green beans, fresh and frozen cut into 1 inch pieces
1 tsp
salt
1 tsp
thyme
2 tsp
chili powder or 1 tsp paprika or smoked paprika
1/4 cup
fresh basil or 2 tsp dried
1 tbsp
brown sugar, optional
4 cups
vegetable or chicken stock
2 cups
water
1
28 oz can whole tomatoes, undrained and crushed with hands
1
14 oz can tomato sauce fresh basil, for garnish, optional parmesan cheese, grated, optional Method Heat the oil in a large soup pot, set over medium-high heat. Sauté onions and celery for 5 minutes until the onions are translucent. Add garlic, zucchini and green beans; sauté for 2 minutes. Stir in remaining ingredients, making sure you crush the tomatoes with your hands and pour in all the juices left in the can; Bring the soup to a boil. Reduce the heat and simmer covered for 30 minutes until the zucchini and green beans are tender. Serve with extra basil and parmesan if desired.