1. Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 3–4 minutes until they begin to soften.
2. Add the garlic
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add the vegetables
Add the celery, potatoes, zucchini, cabbage, bell pepper, and green beans. Stir everything together.
4. Add the broth and tomatoes
Pour in the broth and diced tomatoes. Add the oregano, thyme, salt, and black pepper.
5. Simmer
Bring the soup to a boil, then reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes and carrots are almost tender.
6. Add the broccoli
Add the broccoli during the final 5–7 minutes of cooking so it stays bright and doesn’t become overly soft.
7. Finish the soup
Taste and adjust the seasoning. Stir in the fresh parsley and, if desired, a squeeze of lemon juice for extra freshness.
8. Serve
Ladle the hot vegetable soup into bowls and serve immediately with crusty bread, crackers, or a simple salad.
🍲 Tip
You can easily customize this soup with whatever vegetables you have available. For a more filling meal, add cooked beans, lentils, shredded chicken, or a small amount of pasta.
This soup can be a nutritious part of a balanced diet, but claims that a particular soup can “heal” illnesses or replace medical treatment shouldn’t be taken literally.
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