Introduction:
There’s something wonderfully comforting about a bowl of homemade vegetable soup. It’s a dish that not only warms the soul but also nourishes the body with vibrant, wholesome ingredients. Packed with a medley of colorful vegetables and savory herbs, this hearty vegetable soup is both satisfying and versatile. Whether you’re looking for a light meal or a substantial dish to serve a crowd, this recipe is the perfect choice. Easy to make, customizable, and full of flavor, it’s a timeless classic that appeals to both vegetarians and meat lovers alike.
Ingredients:
2 tablespoons olive oil (or your preferred cooking oil)
1 large onion (diced)
2 carrots (peeled and chopped)
2 celery stalks (chopped)
3 cloves garlic (minced)
2 medium potatoes (peeled and diced)
1 zucchini (diced)
1 cup green beans (cut into bite-sized pieces)
1 cup corn kernels (fresh, frozen, or canned)
1 can (14 oz) diced tomatoes (with their juice)
6 cups vegetable broth (or chicken broth)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 bay leaf
2 cups spinach (or kale for a heartier option)
1 tablespoon lemon juice (optional, for brightness)
Instructions:
Prepare the vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
Add the garlic and potatoes:
Stir in the minced garlic and cook for an additional 1-2 minutes, allowing it to become fragrant. Add the diced potatoes and cook for another 3-4 minutes, letting them start to soften.
Add the remaining vegetables and seasonings:
the rest on next page
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