Quick and Easy Vegetable Soup

Ingredients and Weight:

• 1 tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 more minute.
4. Add the vegetable broth, water, tomatoes, corn, black beans, kidney beans, oregano, basil, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 15g
• Fiber: 10g

Dish Characteristics:

• Hearty and flavorful
• Packed with vegetables and beans
• Perfect for a quick and easy meal
• American-style flavors

User Comments:

• "This soup is so easy to make and it's always a hit!"
• "I love the combination of vegetables and beans in this soup."
• "This is the perfect soup for a cold winter night."
• "I added some cooked chicken to my soup for extra protein."
• "I used frozen vegetables and it turned out just as good!"

Special Precautions and Tips:

• If you don't have vegetable broth, you can use chicken broth or beef broth instead.
• Add more or less water depending on the desired consistency of the soup.
• Don't overcook the vegetables, or they will become mushy.
• You can add other vegetables to the soup, such as green beans, peas, or potatoes.