vegetable soup recipes
This hearty vegetable soup is packed with nutrients and flavor, making it a perfect dish for any time of the year. It's easy to prepare, delicious, and great for meal prep.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces diced tomatoes, with juices
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 cups fresh spinach, roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion is translucent and fragrant.
- Add the diced carrots, celery, and red bell pepper to the pot. Continue to sauté for another 5-7 minutes until the vegetables begin to soften.
- Stir in the diced zucchini and green beans. Cook for an additional 3 minutes, mixing well.
- Pour in the diced tomatoes with their juices, vegetable broth, dried thyme, and dried oregano. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes. Season with salt and pepper to taste.
- In the last 5 minutes of cooking, add the chopped spinach and stir until wilted.
Notes
Feel free to customize this soup by adding your favorite vegetables or legumes.
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
For added protein, consider adding cooked lentils or beans.