Herb Vegetable Soup

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READY IN: 1hr
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice onion, carrots, and celery.
  • In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
  • Mince and add the garlic. Saute for 2 minutes more.
  • Dice and add the mushrooms. Saute for 3 minutes more.
  • Add the thyme and basil, stir to combine.
  • Add the chicken broth. Bring to a boil.
  • Reduce heat and simmer until vegetables are soft (about 15 minutes).
  • Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
  • Simmer until the zucchini is soft but not mushy, about 5-10 minutes.
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