Vegetable and Mushroom Soup
Rustic Vegetable and Mushroom Medley Soup
Ingredients:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 oz (225g) mushrooms, sliced (cremini, button, or mixed)
1 zucchini, chopped
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until fragrant.
Add carrots and celery, cook for 5 minutes until slightly softened.
Stir in mushrooms and cook for another 5-7 minutes until they release their juices and begin to brown.
Add zucchini, green beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
Reduce heat and simmer uncovered for 25-30 minutes until all vegetables are tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 150 kcal per serving | Servings: 6 servings
#vegetablesoup #mushroomsoup #healthysoups #veganrecipes #plantbased #comfortfood #homemade #souprecipes #glutenfree #wholefoods #easymeals #nutrition #seasonalrecipes #mealprep #veggies #lightmeals #fiberpacked #simplecooking #cleaneating #souplovers
This Vegetable and Mushroom Soup is packed with wholesome veggies and savory mushrooms — perfect for a cozy, healthy meal!
Vegetable and Mushroom Soup
Rustic Vegetable and Mushroom Medley Soup
Ingredients:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 oz (225g) mushrooms, sliced (cremini, button, or mixed)
1 zucchini, chopped
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until fragrant.
Add carrots and celery, cook for 5 minutes until slightly softened.
Stir in mushrooms and cook for another 5-7 minutes until they release their juices and begin to brown.
Add zucchini, green beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
Reduce heat and simmer uncovered for 25-30 minutes until all vegetables are tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 150 kcal per serving | Servings: 6 servings
#vegetablesoup #mushroomsoup #healthysoups #veganrecipes #plantbased #comfortfood #homemade #souprecipes #glutenfree #wholefoods #easymeals #nutrition #seasonalrecipes #mealprep #veggies #lightmeals #fiberpacked #simplecooking #cleaneating #souplovers
This Vegetable and Mushroom Soup is packed with wholesome veggies and savory mushrooms — perfect for a cozy, healthy meal!
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