Vegetable Soup For One
A simple single serving vegetable soup made with fresh vegetables, tender potatoes, and a flavorful broth, ready in 30 minutes for a light and satisfying meal.
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 olive oil in a 1-quart saucepan over medium heat for 30 seconds.
- Add onions, carrots, and celery. Cook, stirring occasionally, for 3 minutes until softened. Stir in garlic and salt, and cook for 1 minute, stirring often.
- Add tomatoes, potatoes, green beans, corn, broth, thyme, and black pepper. Bring to a boil over high heat, then reduce to low. Cover and simmer for 20 minutes.
- Taste and adjust seasoning. Add a pinch of salt if needed, or extra broth if too salty.
- Ladle into a bowl and serve hot.
Notes
- Read First: Go through the recipe and Ingredient Notes before starting.
- Swap Vegetables: Use what you have on hand, such as sweet potatoes, zucchini, mushrooms, kale, cabbage, broccoli, or cauliflower. Adjust for different cook times.
- Prep Canned Veggies: Rinse canned green beans or corn under cool water to reduce salt and improve flavor.
- Cut Evenly: Chop vegetables into similar sizes for even cooking and consistent texture.
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
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