Classic Vegetable Soup Recipe
Vegetable soup is a wholesome and versatile dish, perfect for any time of the year. This recipe highlights the natural flavors of fresh vegetables and can be customized based on what you have on hand. It’s hearty, nutritious, and ideal for a comforting meal.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 large potato, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 ounces) diced tomatoes, with juice
- 4 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh spinach or kale, chopped
- Optional: 1 cup pasta or rice (for added heartiness)
Instructions:
- Prepare the Ingredients:
- Begin by washing and chopping all vegetables. Dice the onion, carrots, celery, and bell peppers. Mince the garlic. Cut the zucchini, green beans, and potato into bite-sized pieces.
- Sauté the Base:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Vegetables:
- Add the diced carrots, celery, red and green bell peppers to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. This step helps to build a flavorful base for the soup.
- Add Remaining Vegetables:
- Stir in the zucchini, green beans, and potato. Cook for another 5 minutes, letting the vegetables mix well with the onions and peppers.
- Incorporate the Broth and Tomatoes:
- Pour in the vegetable broth and add the diced tomatoes with their juice. Stir to combine. This will create the liquid base of your soup.
- Season the Soup:
- Add the bay leaf, dried thyme, dried basil, and dried oregano. Season with salt and pepper to taste. Stir well to distribute the seasonings throughout the soup.
- Simmer:
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until all the vegetables are tender. If you’re adding pasta or rice, stir it in about 10 minutes before the soup is done, so it cooks through.
- Finish with Greens:
- Once the vegetables are tender and the soup has developed a rich flavor, stir in the fresh spinach or kale. Cook for an additional 2-3 minutes until the greens are wilted and tender.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
- Serve:
- Ladle the soup into bowls and serve hot. It pairs beautifully with crusty bread or a side salad.
Tips:
- Variations: Feel free to experiment with different vegetables based on what’s in season or available in your pantry. Sweet potatoes, parsnips, or turnips can be great additions.
- Protein: For a more filling meal, consider adding beans (like chickpeas or kidney beans) or cooked chicken.
- Storage: This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Let it cool completely before transferring to an airtight container for freezing.
Enjoy your homemade vegetable soup as a nutritious and comforting meal that’s easy to make and full of flavor!
