Vegetable Soup For One
Enjoy a hearty bowl of vegetable soup made with fresh, flavorful ingredients in a perfectly seasoned broth. This single serving recipe is quick, easy to make, and packed with wholesome goodness—perfect for a satisfying lunch or light dinner.
Servings: 1 serving
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 medium carrot -peeled and chopped
- ¼ cup chopped celery
- 1 clove garlic -minced
- ¼ teaspoon salt
- 1 small tomato -chopped
- 2 small red potatoes -diced
- ¼ cup green beans
- 2 tablespoons corn
- 1 cup low sodium vegetable broth
- ⅛ teaspoon dried thyme
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a 1-quart saucepan over medium heat for about 30 seconds.Add the chopped onions, carrots, and celery. Cook, stirring occasionally, for 3 minutes until the vegetables begin to soften.
- Stir in the garlic and salt, and cook for 1 minute, stirring frequently to prevent sticking.
- Add the chopped tomatoes, potatoes, green beans, corn, broth, dried thyme, and black pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20 minutes.Taste the soup as it finishes cooking. If it needs more flavor, add a pinch of salt. If it’s too salty, stir in a little extra broth to balance the flavor.
- Ladle the soup into a medium-sized bowl and enjoy it hot!
Notes
- Read First: Read through the entire recipe and Ingredient Notes before you begin. This will help you prepare and avoid surprises along the way.
- Customize the Vegetables: Feel free to swap in vegetables you love or need to use up. Sweet potatoes, zucchini, mushrooms, kale, cabbage, broccoli, or cauliflower are all great options. Just keep in mind that different vegetables may have varying cook times.
- Prep Canned Vegetables: If you’re using canned green beans or corn, rinse them well under cool running water in a colander. This removes excess salt and enhances the soup's overall flavor.
- Evenly Sized Pieces: Chop your vegetables into similar-sized pieces to ensure even cooking and a balanced texture throughout the soup.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 52g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 694mg | Potassium: 2263mg | Fiber: 12g | Sugar: 11g | Vitamin A: 11856IU | Vitamin C: 57mg | Calcium: 103mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
