Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 1 large gold potato (about 1 1/2 cups diced)
- 2 small/medium carrots (or 1 large)
- 1 medium zucchini
- 3-4 tomatoes
- 5 oz. green beans (about 1 heaping cup cut)
- 2 ears sweet corn
- 6 cups vegetable broth
- 2/3 cup fresh herbs (I use basil + parsley)
Optional but recommended:
- 1 Tbsp. white miso (to stir in at end)
Instructions
- Prepare vegetables: Dice onion, potato, carrot, zucchini and tomato. Trim and cut green beans into about 1-inch pieces. Carefully cut kernels off corn. Mince garlic.
- In a large stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
- When onion is translucent, add minced garlic and potato. Stir and sauté 1 minute.
- Add broth, carrot, zucchini, tomato, green beans, and corn. Increase heat and bring to a light boil.
- Cover and reduce heat to a simmer. Simmer for about 15-20 minutes (or until potato is tender.)
- Meanwhile, roughly chop fresh herbs. Stir in herbs during the last couple minutes of cooking.
- Recommended miso addition: On a small bowl, whisk together miso and 1/4 cup warm water to thin and remove clumps. Add to pot right before serving and stir to combine. (If not using miso, simply salt/pepper to taste as desired.)
Notes
Variations: Try it with other herbs or vegetables such as peas, yellow summer squash, bell pepper, mushroom, broccoli, cauliflower, mixed greens, etc.
Other additions: You can also decrease the vegetables to make room for some quinoa, white beans, pasta, rice, etc.
