Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup carrots, diced (about 2 medium carrots)
  • 1 cup celery, diced (about 2 stalks)
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 6 cups vegetable or chicken broth
  • 2 cups cooked shredded chicken (optional for a heartier soup)
  • 1 can (14.5 ounces) diced tomatoes with juices
  • 3 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot or Dutch oven over medium heat, add the olive oil. Allow it to heat up until shimmering.
  2. Add the diced onion and sauté for about 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Incorporate the carrots and celery first; cook for about 5 minutes. Next, add the red bell pepper, zucchini, and green beans; stir well to combine.
  4. Pour in the vegetable or chicken broth along with the canned diced tomatoes including their juices.
  5. Stir in fresh thyme leaves (or dried), smoked paprika, salt, and pepper to taste.
  6. Bring the mixture to a boil over high heat then reduce it to a simmer on low heat. Cover partially with a lid and let simmer for about 20–25 minutes or until all vegetables are tender.
  7. If using shredded cooked chicken stir it into the soup during the last few minutes of cooking just enough to warm through.
  8. Taste again before serving; adjust seasoning if necessary. Ladle into bowls garnished with freshly chopped parsley.