Vegetable Soup Recipe

Vegetable soup is a classic comfort dish that’s both nourishing and satisfying. With its medley of fresh produce, rich broth, and simple seasonings, this soup is perfect for chilly evenings or as a nutritious meal prep option. It’s easy to make, endlessly adaptable, and a fantastic way to use up vegetables in your fridge.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup green beans, trimmed and chopped
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup kale or spinach, chopped (optional)
• ½ cup frozen peas (optional)
• Fresh parsley, for garnish

Instructions:

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
2. Cook the Vegetables:
   Add the carrots, celery, zucchini, bell pepper, and green beans to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Tomatoes and Broth:
   Stir in the diced tomatoes (with their juice), vegetable broth, thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil.
4. Simmer the Soup:
   Reduce the heat to low and let the soup simmer uncovered for 20–25 minutes, or until the vegetables are tender.
5. Finish with Greens (Optional):
   If using kale or spinach, stir them into the pot during the last 5 minutes of cooking. Add frozen peas at this stage as well if desired.
6. Taste and Adjust:
   Remove the bay leaf, taste the soup, and adjust the seasoning with additional salt and pepper as needed.
7. Serve:
   Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.

Tips:

• Add a handful of cooked pasta, rice, or quinoa for a heartier soup.
• Customize the vegetables based on what’s in season or available in your kitchen.
• For a thicker soup, blend a portion and stir it back into the pot.

This vegetable soup is a wholesome and versatile dish that’s perfect for any occasion. With its vibrant flavors and nutritious ingredients, it’s sure to become a family favorite. Enjoy it as a light appetizer, a warming lunch, or a filling dinner!

Vegetable Soup Recipe

This hearty and healthy vegetable soup recipe is packed with fresh, colorful vegetables and bold flavors. Perfect for a comforting meal, it's quick to prepare and customizable to your favorite veggies!

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Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion diced
• 2 garlic cloves minced
• 3 carrots sliced
• 2 celery stalks sliced
• 1 zucchini diced
• 1 bell pepper diced
• 1 cup green beans trimmed and chopped
• 1 14-ounce can diced tomatoes
• 4 cups vegetable broth or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup kale or spinach chopped (optional)
• ½ cup frozen peas optional
• Fresh parsley for garnish

Instructions

 

• Sauté Aromatics:
• Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
• Cook the Vegetables:
• Add the carrots, celery, zucchini, bell pepper, and green beans to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
• Add Tomatoes and Broth:
• Stir in the diced tomatoes (with their juice), vegetable broth, thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil.
• Simmer the Soup:
• Reduce the heat to low and let the soup simmer uncovered for 20–25 minutes, or until the vegetables are tender.
• Finish with Greens (Optional):
• If using kale or spinach, stir them into the pot during the last 5 minutes of cooking. Add frozen peas at this stage as well if desired.
• Taste and Adjust:
• Remove the bay leaf, taste the soup, and adjust the seasoning with additional salt and pepper as needed.
• Serve:
• Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.