Description
A nutritious and satisfying dish filled with a variety of fresh, vibrant vegetables in a savory broth. This comforting soup is both light and hearty, making it a perfect choice for any season.
Ingredients
For the Vegetable Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped into 1-inch pieces
- 2 large tomatoes, chopped (or 1 can of diced tomatoes)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup spinach or kale, chopped
- 4 cups vegetable broth (or chicken broth for non-vegetarian version)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 bay leaf
- Optional: 1 potato, peeled and diced (for extra heartiness)
- Optional: 1 cup cooked pasta or rice (for added texture)
- Optional: Fresh herbs (parsley, thyme) for garnish
Instructions
Start by washing and peeling the vegetables. Dice the onion, garlic, carrots, celery, zucchini, and potatoes (if using). Chop the tomatoes into small chunks, or open the can of diced tomatoes if using canned. Set aside all the chopped vegetables, ensuring they’re ready to go.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and sauté for another 1 minute until fragrant. This step will enhance the flavors of the soup and create a rich base.
Add the sliced carrots, diced celery, zucchini, and green beans to the pot. Stir to combine and sauté for another 3-5 minutes, allowing the vegetables to soften slightly. This helps bring out their natural sweetness and deepens the overall flavor of the soup.
Once the vegetables are lightly sautéed, add the chopped tomatoes (or canned tomatoes) and cook for another 2-3 minutes, allowing the tomatoes to release their juices. Pour in the vegetable broth, stirring to combine. Bring the mixture to a simmer over medium-high heat.
Add the dried basil, oregano, thyme, and bay leaf to the pot. Stir to distribute the herbs evenly. Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference. You can also add a pinch of red pepper flakes for a mild kick if desired.
Reduce the heat to medium-low and allow the soup to simmer for 30-35 minutes, or until the vegetables are tender. If you added a potato, check to ensure that it’s soft when pierced with a fork. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot. Taste the soup periodically, adjusting the seasoning as needed.
In the final 5-7 minutes of cooking, add the chopped spinach or kale, and the corn kernels. Stir them into the soup and allow them to cook until the greens are wilted and tender. If you’re adding cooked pasta or rice, stir them in during this step, allowing them to heat through.
Once the soup is done, remove the bay leaf and discard it. Taste the soup one last time and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh herbs like parsley or thyme if desired. Serve immediately, and enjoy the comforting goodness of your homemade vegetable soup.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 2-4g
- Carbohydrates: 24-28g
- Protein: 2-4g