Hearty Winter Soup
A comforting and nutritious soup made with fresh vegetables and rich flavors, perfect for chilly days.
Equipment
- large pot
Ingredients
Essential Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 cups kale or spinach, chopped
- to garnish fresh parsley, chopped
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the diced carrots and celery. Cook for another 5 minutes until they begin to soften.
- Stir in the diced potato, green beans, and the can of diced tomatoes, including their juices. Pour in 6 cups of vegetable broth, add dried thyme and oregano, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes.
- After the vegetables are tender, stir in 2 cups of chopped kale or spinach and cook for an additional 5 minutes until wilted. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.