This Homemade Vegetable Soup is a comforting and nutritious dish that’s perfect for any season. Packed with fresh vegetables and rich flavors, this soup is not only healthy but also incredibly satisfying. It’s an ideal way to enjoy a variety of vegetables in one bowl, making it a great choice for both vegetarians and those looking to incorporate more plant-based meals into their diet. Whether you’re looking for a light lunch or a warming dinner, this vegetable soup is sure to please.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 can (14.5 ounces) diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach or kale, chopped
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Vegetables:
- Wash and chop all the vegetables as directed.
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 2-3 minutes until the onion is translucent.
- Add the Vegetables:
- Stir in the carrots, celery, bell pepper, zucchini, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Simmer the Soup:
- Add the corn, diced tomatoes (with juices), and vegetable broth to the pot. Stir in the thyme, basil, salt, and pepper. Bring the mixture to a boil.
- Cook the Soup:
- Reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
- Finish with Greens:
- Stir in the spinach or kale and cook for an additional 5 minutes until the greens are wilted.
- Serve:
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Enjoy this healthy and delicious vegetable soup with crusty bread or a side salad for a complete meal!
