Garden Vegetable Soup is a heartwarming, nutrient-packed dish perfect for any season. It’s an excellent way to use fresh vegetables from your garden or the local market. This soup combines a variety of colorful vegetables simmered in a flavorful broth, creating a light yet filling meal. It’s versatile, so feel free to use what’s in season or your favorite veggies. Whether you’re looking for a healthy lunch option or a comforting dinner, this vegetable soup is a go-to recipe that delivers both flavor and nourishment.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- 1/2 cup fresh parsley, chopped (optional)
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Add the carrots, celery, potatoes, zucchini, yellow squash, and green beans. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices), vegetable broth, thyme, and basil. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Add Greens: Stir in the spinach or kale and let it wilt for about 5 minutes. Taste and adjust seasoning as needed.
- Garnish and Serve: Remove from heat and stir in fresh parsley if desired. Ladle the soup into bowls and serve warm with crusty bread or a side salad.
Enjoy your nourishing bowl of garden-fresh flavors!
