Hearty Vegetable Soup
A comforting and nutritious vegetable soup filled with fresh veggies and aromatic herbs, perfect for any time of the year.
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced Enhances flavors
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 4 cups vegetable broth Base of the soup
- 1 can (14.5 oz) diced tomatoes Adds richness
Seasonings and Greens
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste Salt and pepper Adjust according to preference
- 2 cups kale or spinach, chopped Add at the end for color and nutrition
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion, chopped carrots, and chopped celery to the pot. Sauté for about five minutes until soft and aromatic.
- Stir in minced garlic and cook for an additional minute.
- Add diced zucchini and bell pepper, cooking for another three to four minutes.
- Pour in vegetable broth and diced tomatoes.
- Season with dried thyme, dried basil, salt, and pepper to taste.
Cooking
- Bring the soup to a gentle boil.
- Reduce heat and let it simmer for 20 to 25 minutes.
- Stir in chopped kale or spinach and cook for an additional five minutes.
- Serve hot, ladling into bowls.
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Notes
Customize with seasonal vegetables or add legumes for protein. To store, cool and refrigerate for up to five days or freeze for up to three months.