Hearty Vegetable Soup
A comforting, budget-friendly vegetable soup that warms the heart with every spoonful.
Ingredients
For the soup base
- 2 tablespoons olive oil For a nutty flavor, consider using avocado oil.
- 1 large onion, diced A sweet onion adds an interesting depth.
- 3 cloves garlic, minced Increase for a more robust taste.
- 3 medium carrots, sliced Or use parsnips for a sweeter bite.
- 2 stalks celery, diced A perfect crunchy base.
- 1 medium bell pepper, chopped Choose red, yellow, or orange for a brighter soup.
- 1 medium zucchini, diced Or substitute with yellow squash.
- 1 can (14 ounces) diced tomatoes, with juices A juicy explosion of flavor!
- 6 cups vegetable broth Homemade is best, but store-bought works well.
For seasoning and greens
- 1 teaspoon dried thyme Or fresh if you have it on hand.
- 1 teaspoon dried basil Adds an aroma reminiscent of summer.
- to taste Salt and pepper
- 2 cups spinach or kale, chopped A fantastic way to sneak in greens.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion, stirring it gently until it becomes translucent.
- Toss in the minced garlic and sauté for 1 minute until it releases its fragrant aroma.
- Add the carrots and celery. Cook for about 5 minutes, letting them soften slightly.
- Incorporate the bell pepper and zucchini, giving everything a good stir.
- Pour in the can of diced tomatoes and their juices, followed by the vegetable broth.
- Season the mixture with thyme, basil, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low.
- Let it simmer for 20 minutes, allowing the ingredients to meld together.
- Just before serving, stir in the chopped spinach or kale and allow it to wilt.
- Taste and adjust the seasoning if necessary, and serve warm.
Notes
Serve with warm crusty bread and sprinkle some fresh herbs on top before serving. Can be stored in the refrigerator for up to 5 days and freezes beautifully.