Toss in the zucchini, green beans, corn, and diced tomatoes (with their juice). Stir to combine all the ingredients. Sprinkle in the dried thyme, oregano, salt, pepper, and add the bay leaf. Pour in the vegetable broth and bring the mixture to a boil.
Simmer the soup:
Once the soup comes to a boil, reduce the heat and let it simmer uncovered for 20-25 minutes, or until the potatoes and other vegetables are tender. Stir occasionally to prevent anything from sticking to the bottom of the pot.
Finish with greens and seasoning:
Add the spinach (or kale) during the last 5 minutes of cooking. Stir it in until it wilts. If you prefer a slightly tangy flavor, stir in the lemon juice. Adjust seasoning with salt and pepper to taste.
Serve and enjoy:
Once the soup is ready, remove the bay leaf and ladle the soup into bowls. Serve hot with a slice of crusty bread or a sprinkle of grated cheese if desired.
Tips for Serving and Storing:
Serving: This vegetable soup can be served as a main dish or as a side to a light sandwich or salad. To elevate it, top with a dollop of sour cream or sprinkle with grated Parmesan cheese. It pairs wonderfully with warm, crusty bread for dipping.
Storing: Leftover vegetable soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, store the soup and any side dishes separately. You can also freeze the soup for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it up on the stove.
Variants:
Add Protein: To make this soup heartier, add some beans (like cannellini or kidney beans), lentils, or chickpeas. Alternatively, diced rotisserie chicken or cooked sausage can be added for a non-vegetarian version.
Spicy Vegetable Soup: For a spicy twist, add chopped jalapeños, chili flakes, or a dash of hot sauce during the cooking process.
Herb Variations: Feel free to experiment with other herbs like rosemary, basil, or parsley. Fresh herbs can be added at the end of cooking for a burst of flavor.
Roasted Vegetable Soup: For a deeper flavor, roast the vegetables (except for the spinach and tomatoes) in the oven at 400°F for 25-30 minutes before adding them to the soup.
FAQ:
1. Can I make this soup in advance? Yes, this vegetable soup actually tastes even better the next day as the flavors continue to develop. You can make it ahead of time and store it in the fridge for 3-4 days or freeze it for up to 3 months.
2. Can I use frozen vegetables? Yes, frozen vegetables work well in this soup. If you use frozen, just add them to the pot after the onions and garlic have softened, and adjust cooking times as needed.
3. Can I make this soup without broth? If you don’t have vegetable broth, you can use water with some extra seasonings or bouillon cubes. However, using broth enhances the flavor and richness of the soup.
4. How can I make this soup vegan? This recipe is already vegan, as long as you use vegetable broth and skip any cheese or dairy toppings. It’s a naturally plant-based dish packed with flavor.
5. Can I add pasta to this soup? Yes, pasta can be added to this vegetable soup for a more filling meal. Add small pasta shapes (like elbow macaroni or ditalini) about 10 minutes before the soup is done, ensuring they cook through without becoming mushy.
6. Can I use other greens besides spinach? Kale, Swiss chard, or arugula can be great alternatives to spinach. Just remember that firmer greens like kale may need a little extra time to cook and soften.
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