Hearty Vegetable Soup
A cozy bowl of Hearty Vegetable Soup packed with fresh vegetables, herbs, and spices that bring comfort and warmth.
Ingredients
Aromatics
- 2 tablespoons olive oil or use avocado oil for a higher smoke point
- 1 medium onion, diced the base of all flavor
- 2 cloves garlic, minced for that aromatic addition
Vegetables
- 2 stalks celery, chopped crunch and freshness
- 2 medium carrots, diced a touch of sweetness
- 1 medium red bell pepper, chopped color and flavor
- 1 medium zucchini, diced a tender bite
- 1 cup green beans, trimmed and cut for a delightful snap
Base
- 1 can (14.5 oz) diced tomatoes keep that juice; it’s flavor magic!
- 6 cups vegetable broth homemade or store-bought
Seasoning
- 1 teaspoon dried thyme or swap with rosemary for a woodsier touch
- 1 leaf bay leaf for depth
- to taste Salt and pepper
Optional add-ins
- 1 cup spinach or kale swap spinach with kale for a stronger flavor
- to taste fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic. Sauté until translucent and fragrant (about 3 minutes).
Adding Vegetables
- Toss in the celery, carrots, and red bell pepper. Stir often and let them soften for about 5 minutes.
- Add the zucchini and green beans. Cook for another 5 minutes, stirring occasionally.
Cooking the Soup
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle boil.
- Drop in the dried thyme and the bay leaf. Season with a generous pinch of salt and pepper. Reduce the heat and let the soup simmer for 20 minutes.
Finishing Touches
- Stir in your spinach or kale if using, cooking just until wilted (about 2 minutes).
- Remove the bay leaf and taste the soup. Adjust the seasoning as desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezes beautifully; leave some space in the container as it will expand. To reheat, warm it on the stove over low heat.