Mexican Soup

Ingredients:

• 1 tsp olive oil
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 small zucchini, diced
• 2 cups low-sodium vegetable broth
• 1/2 cup canned diced tomatoes (low-sodium)
• 1/4 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley or basil (optional, for garnish)

Instructions:

1. Heat olive oil in a pot over medium heat.
2. Sauté onion and garlic until softened, about 3-4 minutes.
3. Add carrot, celery, and zucchini. Cook for another 3-4 minutes.
4. Pour in vegetable broth and diced tomatoes.
5. Stir in dried thyme, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
7. Adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley or basil if desired.

Enjoy your quick and nutritious vegetable soup!