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Introduction: When the weather turns chilly, nothing is more comforting than a warm bowl of homemade vegetable soup. This hearty and flavorful vegetable soup is the perfect dish to serve on a cozy evening or for a gathering. Packed with fresh vegetables, aromatic herbs, and a savory broth, it’s a crowd-pleasing classic that’s as nutritious as it is delicious. Whether you're feeding a family or hosting a dinner party, this soup is sure to satisfy everyone. Plus, it’s easy to make, customizable, and perfect for meal prep.
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
1 cup green beans, cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
1 cup baby spinach or kale (optional)
1 cup elbow pasta or any small pasta (optional)
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for about 3-4 minutes, until softened and fragrant.
Add the carrots, celery, zucchini, and green beans. Cook for an additional 5 minutes, stirring occasionally.
Stir in the corn, diced tomatoes, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
If adding pasta, stir it into the soup and cook until al dente, about 10 minutes.
Stir in the spinach or kale (if using) and cook for another 2 minutes until wilted.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if necessary.
Serve hot, garnished with freshly chopped parsley.
Serving and Storage Tips:
Serving: Serve the soup with a side of crusty bread or a light salad to make it a complete meal. It’s also great with a sprinkle of grated Parmesan cheese on top for extra flavor.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 4 days. Allow the soup to cool completely before refrigerating.
Freezing: You can also freeze the soup for up to 3 months. Just let it cool completely and store in freezer-safe containers. To reheat, thaw overnight in the refrigerator and warm on the stovetop.
Variations:<!--nextpage-->
Protein Boost: Add beans such as chickpeas, kidney beans, or white beans for extra protein.
Spicy Kick: For a spicier soup, add a chopped jalapeño or a pinch of red pepper flakes.
Low-Carb Option: Omit the pasta and add more leafy greens like spinach or kale for a lower-carb version.
Herbs and Seasonings: Experiment with different herbs like rosemary or oregano for a twist on the classic flavor.
FAQ:
Can I use fresh vegetables instead of frozen? Yes, fresh vegetables work perfectly fine. Just make sure to chop them into similar sizes to ensure even cooking.
Can I make this soup ahead of time? Yes, vegetable soup actually tastes better the next day after the flavors have had time to meld together. Prepare it a day in advance and store it in the fridge.
How do I make the soup vegan? This soup is already vegan, just be sure to use a vegetable broth that is labeled vegan to avoid any animal-based ingredients.
Can I add meat to this soup? Absolutely! You can add diced chicken, turkey, or beef for a heartier version. Simply cook the meat along with the vegetables or add it in during the simmering phase.
This vegetable soup recipe is a versatile and comforting option that’s perfect for any occasion. Whether you're hosting a party or simply looking for a cozy meal, this soup is sure to become a family favorite!
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