Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 can crushed tomatoes (14 oz)
- 4 cups vegetable or chicken broth
- 1 cup cooked beans or lentils (optional)
- Salt and pepper to taste
- Fresh herbs like parsley or basil for garnish
Instructions
- Wash and chop all vegetables—onions, carrots, celery, and garlic.
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until tender and translucent, about 5-7 minutes.
- Add crushed tomatoes and cook for 2 more minutes. Pour in vegetable or chicken broth, bringing everything to a boil.
- Lower the heat and simmer for 20-30 minutes. Season with salt, pepper, and herbs to taste. Add beans or lentils if desired.
- Once flavors meld and soup thickens, ladle into bowls and garnish with fresh herbs. Serve hot.
Notes
- You can add other vegetables like zucchini or spinach for variation.
- If the soup is too thick, add more broth or water.
- This soup stores well in airtight containers for up to 3 days in the refrigerator.
- For freezing, let it cool completely before transferring to freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Homemade
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg