Hearty Vegetable Soup
This comforting Hearty Vegetable Soup is packed with vibrant vegetables and aromatic herbs, making it a nourishing and satisfying meal perfect for busy weeknights.
Ingredients
For the soup
- 2 tablespoons olive oil Used for sautéing
- 1 each onion, chopped Adds flavor base
- 2 each carrots, diced Adds sweetness and color
- 2 each celery stalks, diced Adds crunch and flavor
- 3 cloves garlic, minced Enhances the flavor
- 1 each zucchini, diced Substitute with available veggies if needed
- 1 each bell pepper, chopped Adds flavor and color
- 4 cups vegetable broth Base of the soup
- 1 can (14.5 oz) diced tomatoes Adds acidity and depth
- 1 teaspoon dried thyme For flavor
- 1 teaspoon dried basil For flavor
- to taste Salt and pepper For seasoning
- 2 cups spinach or kale Added just before serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté until they are softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced zucchini and bell pepper, cooking for a few additional minutes until they start to soften.
- Pour in the vegetable broth and canned diced tomatoes, then stir in the dried thyme and basil.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes until vegetables are tender.
- Just before serving, stir in the spinach or kale and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Consider adding protein like lentils or beans for a heartier meal.