Hearty Vegetable Soup
A comforting and nutritious soup packed with fresh vegetables, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing vegetables
- 1 medium onion, diced Adds sweetness and flavor
- 2 medium carrots, chopped Provides color and sweetness
- 2 stalks celery, chopped Adds crunch and flavor
- 3 cloves garlic, minced For aromatic flavor
- 1 medium zucchini, diced For texture and nutrition
- 1 medium bell pepper, diced Adds sweetness and color
- 4 cups vegetable broth Base for the soup
- 1 can (14.5 oz) diced tomatoes Adds acidity and flavor
Seasoning
- 1 teaspoon dried thyme For herbal notes
- 1 teaspoon dried basil For fragrant flavor
- to taste Salt and pepper To enhance flavors
Greens
- 2 cups kale or spinach, chopped Adds nutrients and color
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion, chopped carrots, and chopped celery. Sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced zucchini and bell pepper. Cook for 3-4 minutes until they start to soften.
- Pour in vegetable broth and add the can of diced tomatoes. Season with dried thyme, dried basil, salt, and pepper.
Cooking
- Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for 20-25 minutes.
- Stir in chopped kale or spinach and cook for an additional 5 minutes until wilted.
Serving
- Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
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Notes
Customize the soup with various vegetables, grains, or proteins. Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.