Description
This hearty vegetable soup is a nutritious and comforting dish packed with a variety of fresh vegetables and aromatic herbs. Simmered to perfection, it’s an ideal meal for any season, offering warmth and health benefits in every bowl.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 2 medium potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup spinach or kale
Optional Add-ins:
- 1 cup corn, fresh or frozen
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon red pepper flakes
Instructions
- Heat the olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion becomes translucent, releasing a fragrant aroma.
- Cook initial vegetables: Stir in sliced carrots, sliced celery, and diced bell pepper. Cook for an additional 5 minutes until these vegetables begin to soften.
- Add remaining vegetables and broth: Incorporate the diced potatoes, zucchini, green beans, canned diced tomatoes with juices, and 6 cups of vegetable broth into the pot, combining everything thoroughly.
- Season and bring to boil: Add dried thyme, dried oregano, salt, and pepper. Stir well and bring the mixture to a rolling boil over medium-high heat.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for about 20 minutes or until all vegetables are tender and flavors meld together.
- Finish with greens and optional ingredients: In the last few minutes, stir in the spinach or kale along with any optional add-ins like corn or chickpeas to add extra nutrition and texture.
- Adjust seasoning: Taste the soup and adjust the seasoning as needed by adding more salt, pepper, or herbs to suit your preference.
- Serve: Ladle the hot vegetable soup into bowls and garnish with fresh herbs if desired. Enjoy this comforting and hearty meal.
Notes
- Feel free to substitute kale with spinach or any leafy greens of your choice.
- Optional add-ins such as chickpeas and corn boost protein and sweetness respectively.
- This soup can be stored refrigerated for up to 4 days or frozen for longer storage.
- Adjust red pepper flakes according to your preferred spice level.
- Serve with crusty bread for a complete meal.
