Here's a hearty and nutritious recipe for Vegetable Soup that's perfect for any season
Vegetable Soup Recipe
Ingredients:
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 large potato, peeled and diced
1 zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 cup corn (frozen, fresh, or canned)
1 can (14.5 oz) diced tomatoes, with juice
6 cups vegetable broth (or chicken broth for non-vegetarians)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and freshly ground black pepper to taste
1 cup spinach or kale, roughly chopped
1/2 cup peas (frozen or fresh)
Juice of half a lemon (optional, for brightness)
Fresh parsley, chopped, for garnish
Instructions:
Sauté the Base:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onions are translucent, about 5 minutes.
Add the Vegetables:
Stir in the carrots, celery, potato, zucchini, green beans, and corn. Sauté for another 5 minutes to slightly soften the vegetables.
Simmer the Soup:
Pour in the diced tomatoes with their juice, then add the vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
Cook:
Once boiling, reduce the heat to low, cover, and let simmer for about 30 minutes or until the vegetables are tender.
Final Touches:
Add the spinach or kale and peas. Cook for an additional 5-10 minutes until the greens are wilted and peas are cooked.
Remove the bay leaf. If using, squeeze in the lemon juice for a bit of zesty flavor.
Taste and Adjust:
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
Serve:
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot. Optionally, you can serve with crusty bread or croutons for added texture.
Tips:
This soup is very forgiving; feel free to substitute or add other vegetables like parsnips, bell peppers, or mushrooms based on what you have or prefer.
For a creamier texture, you can blend part of the soup or add a splash of cream at the end.
The soup can be made in advance; flavors often deepen over time. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
This vegetable soup is not only comforting but also packed with vitamins and minerals, making it a wonderful meal for cold days or when you need something nourishing. Enjoy!
