Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 bell pepper, chopped
- 2 medium tomatoes, diced
- 1 cup corn (fresh or canned)
- 4 cups vegetable broth (960 ml)
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup green beans, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes translucent.
- Add zucchini, bell pepper, tomatoes, and corn; cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and season with basil, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer for 10 minutes, then add green beans and cook for another 5 minutes.
- Remove from heat and serve hot. Enjoy!
Notes
- This soup can be stored in the fridge for up to 3 days.
- Feel free to modify the vegetables based on seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy vegetable soup, summer soup, healthy dinners