Garden Vegetable Soup

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 6 cups
• Tomatoes - 2 medium, diced
• Bell pepper - 1 medium, diced
• Yellow squash - 1 medium, diced
• Zucchini - 1 medium, diced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are slightly softened, about 5 minutes.
3. Add the zucchini, yellow squash, bell pepper, and tomatoes. Cook for another 5 minutes.
4. Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
6. Remove the bay leaf and stir in the fresh parsley.
7. Serve hot and enjoy!

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 150
• Fat: 5g
• Carbs: 25g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g