Olive oil - 1 tablespoon Diced Onion - 1 Medium Size Diced Onion - 2 Peeled and diced carrots - 2 Diced celery stalks - 2 Diced bell pepper - 1 Diced zucchini - 1 Green beans - 1 cup Diced tomatoes - 1 can (14 ounces) Vegetable broth - 4 cups Dried thyme - 1 teaspoon Dried basil - 1 teaspoon Salt and pepper As per taste

Step: 1

Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion to the saucepan. Sauté the garlic and onion until they are aromatic.

Step: 2

Add the carrots, celery, bell pepper, zucchini, and green beans to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.

Step: 3

Add the veggie broth and diced tomatoes. Add the dried basil and thyme and stir. Depending on your taste, add salt and pepper to the dish.

Step: 4

Add water as you need and bring the soup to a boil, then turn down the heat. Until the vegetables are soft, simmer the pot with the cover on for around 30 to 40 minutes.

Step: 5

Taste the soup and adjust the seasoning if needed. Remove the pot from the heat and let it cool slightly before serving.

Thank You for Watching

For the Detailed Recipe