FreeArthritis Inflammation
Garlic-Infused Vegetable Soup
Garlic-Infused Vegetable Soup
Servings
4 bowls
Prep
10 min
Cook
30 min
Ingredients
- 2 tablespoons olive oil
- 1 large onion — chopped
- 4 cloves garlic — minced
- 2 cups carrots — diced
- 2 cups zucchini — diced
- 1 cup celery — chopped
- 1 cup green beans — chopped
- 4 cups low-sodium vegetable broth
- 1 can (400g) diced tomatoes — with juice
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- to taste salt — optional
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add onions and garlic, sauté until fragrant and golden.
- 3Add carrots, zucchini, celery, and green beans. Stir and cook for 5–7 minutes.
- 4Pour in vegetable broth and diced tomatoes with juice. Stir well.
- 5Season with thyme, black pepper, and salt if desired.
- 6Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- 7Serve hot as a light, nourishing meal.