Hearty Vegetable Soup
A comforting and nutritious soup packed with fresh vegetables, herbs, and spices, perfect for chilly weather.
Equipment
- large pot
Ingredients
Fresh Vegetables
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 2 cups fresh spinach
Herbs and Seasonings
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and pepper
Broth and Base
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the sliced carrots, chopped celery, diced bell pepper, diced zucchini, and green beans. Cook for about 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and add the undrained diced tomatoes. Stir in the dried thyme and basil, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
- Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
This soup can be customized with different vegetables and proteins to suit your taste. Store leftovers in an airtight container in the fridge for 3-4 days.