Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 1 bell pepper, diced
  • 2 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 cup frozen peas
  • Optional: Fresh herbs for garnish (parsley or cilantro)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add sliced carrots, diced bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
  4. Add vegetable broth and bring the mixture to a simmer.
  5. Stir in dried thyme, basil, salt, and pepper. Adjust seasonings to taste.
  6. Add green beans and frozen peas; simmer for another 5 minutes until all vegetables are tender.
  7. Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy!