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Winter Vegetable Soup

Winter Vegetable Soup

A hearty and nutritious soup perfect for cold winter days, packed with a variety of vegetables and flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Essential Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and cubed
  • 1 medium zucchini, diced
  • 1 medium bell pepper, chopped
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 cups kale or spinach, chopped
  • to taste fresh parsley, chopped (for garnish)

Equipment

  • large pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
  2. Add diced carrots, celery, and cubed potato. Cook for about 5 minutes, stirring occasionally.
  3. Stir in diced zucchini, chopped bell pepper, and diced tomatoes. Pour in vegetable broth, add thyme, oregano, salt, and pepper. Bring to a boil.
  4. Reduce heat to low and let the soup simmer for 20-25 minutes until vegetables are tender.
  5. Add chopped kale or spinach and cook for an additional 5 minutes until wilted. Adjust seasoning if necessary.
  6. Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.

Notes

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