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Delicious & Healthy Vegetable Soup Recipe – Quick & Easy

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This vibrant vegetable soup is a comforting bowl packed with garden-fresh goodness, perfect for any time of the year. It’s a nourishing and satisfying meal that showcases the natural flavors of seasonal vegetables.

Ingredients

Scale
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves of garlic, minced (optional)
  • 2 tablespoons olive oil
  • 2 potatoes (russet or Yukon Gold), diced
  • 1 cup green beans (fresh or frozen)
  • 1 can diced tomatoes (undrained)
  • 4 cups vegetable broth (or chicken/beef broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1–2 bay leaves
  • 1 zucchini, diced
  • 1 cup corn (frozen or fresh)
  • 1 cup peas (frozen)
  • 2 cups fresh spinach or chopped kale
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. First things first, get all your vegetables washed, peeled (if necessary), and chopped. Chop onions, carrots, and celery into roughly 1/2-inch pieces, and other vegetables into bite-sized chunks.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon or two of olive oil over medium heat. Add your chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. If using garlic or tomato paste, stir those in now and cook for another minute until fragrant.
  3. Stir in your diced potatoes, green beans, and any other harder vegetables you're using. Pour in the canned diced tomatoes (undrained) and your vegetable (or chosen) broth. Add your dried herbs (oregano, thyme) and a bay leaf. Give everything a good stir.
  4. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and other harder vegetables are tender when pierced with a fork.
  5. Once the harder vegetables are tender, stir in your quicker-cooking vegetables like zucchini, corn, and peas. Cook for another 5-7 minutes, uncovered, just until these vegetables are tender-crisp.
  6. If using spinach or kale, stir them in now. They will wilt down very quickly, usually within 1-2 minutes. Remove the bay leaf.
  7. Taste the soup and adjust the seasoning. Add salt and freshly ground black pepper as needed. Sometimes a tiny pinch of sugar can help balance the acidity of the tomatoes, or a splash of lemon juice can brighten all the flavors.
  8. Ladle the hot soup into bowls and serve immediately.

Nutrition

Keywords: Feel free to swap any vegetable based on what's fresh and in season. For added protein, consider stirring in cooked lentils, chickpeas, or shredded cooked chicken towards the end.

Find it online: https://homebitesia.com/delicious-healthy-vegetable-soup-recipe-quick-easy/