Hearty Vegetable and Mushroom Soup
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 red bell pepper, diced
– 8 ounces (225 g) mushrooms, sliced
– 2 potatoes, peeled and diced
– 1 cup green peas (fresh or frozen)
– 1 can (14 oz or 400 g) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
– Fresh parsley or dill, chopped, for garnish
Instructions:
1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.
– Add the diced carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
2. **Add the Mushrooms:**
– Stir in the sliced mushrooms and cook until they are golden brown and have released their moisture, about 5 minutes.
3. **Simmer the Soup:**
– Add the diced potatoes, green peas, diced tomatoes, and vegetable broth to the pot. Stir in the dried thyme, oregano, salt, and black pepper.
– Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
4. **Serve:**
– Taste and adjust the seasoning if necessary.
– Ladle the soup into bowls and garnish with fresh parsley or dill before serving.
This hearty vegetable and mushroom soup is not only delicious but also packed with nutrients, making it a perfect dish for any time of the year. Enjoy! If you have any questions or need further assistance, feel free to ask.
