Ingredients
Scale
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups mixed seasonal vegetables (e.g., zucchini, green beans)
- Olive oil
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large pot over medium heat, add a splash of olive oil. Sauté onions and garlic until fragrant and translucent (about 3-4 minutes).
- Stir in the carrots and celery; cook for another five minutes until they start to soften.
- Pour in the diced tomatoes with their juices and add the vegetable broth. Bring to a gentle boil.
- Reduce heat to low and let simmer uncovered for about 20-30 minutes until all vegetables are tender.
- Adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg