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Winter Vegetable Soup

Winter Vegetable Soup

A hearty and nourishing soup packed with seasonal vegetables, perfect for warming up on cold days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil for sautéing
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 medium potatoes, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, chopped
  • 1 can diced tomatoes with juice
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
Greens
  • 2 cups fresh spinach or kale for added nutrition

Equipment

  • large pot
  • cutting board
  • knife
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
  2. Add diced carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally until they soften but remain crunchy.
  3. Incorporate diced zucchini, chopped bell pepper, and diced tomatoes (with juice). Pour in vegetable broth, add thyme and oregano, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
  4. Stir in fresh spinach or kale and cook for an additional 5 minutes until wilted.
  5. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.