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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.