Gluten-Free Vegetable Soup For Spring Dinner
A delicious and healthy gluten-free vegetable soup perfect for a spring dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 cup peas
- 1 cup corn
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender.
- Stir in the minced garlic and cook for another minute.
- Add the vegetable broth, potatoes, green beans, peas, corn, and thyme. Bring to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until the vegetables are cooked through.
- Season with salt and pepper to taste.
- Serve hot and enjoy your delicious gluten-free vegetable soup!
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Notes
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup and mix it back in.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg