👩🍳 Instructions
-
1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften.
-
2
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
-
3
Add the chopped potatoes, zucchini, diced tomatoes (with juices), vegetable broth, dried thyme, dried oregano, and the bay leaf to the pot.
-
4
Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
-
5
Stir in the green beans and frozen peas. Continue to simmer for another 5-7 minutes, or until the green beans are cooked through and peas are bright green.
-
6
Remove the bay leaf. If desired, stir in the heavy cream or coconut milk and warm through for 1-2 minutes. Do not bring to a rolling boil after adding cream.
-
7
Taste and season generously with salt and freshly ground black pepper. Garnish with fresh chopped parsley before serving.
💡 Notes
For a thicker soup, purée a portion of the soup with an immersion blender. This soup freezes well for up to 3 months. Feel free to add cooked shredded chicken or canned beans for extra protein.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
15g
Total Fat
18g
Saturated Fat
9g
Carbs
30g
Fiber
6g
Sugar
7g
Sodium
780mg
Cholesterol
45mg
