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Introduction:
When the weather turns cold or you need a wholesome, comforting meal, a bowl of homemade vegetable soup can be just what you need. Packed with a variety of fresh, colorful vegetables and simmered to perfection, this soup is not only nutritious but also incredibly satisfying. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is simple to prepare and bursting with flavors that will warm you from the inside out.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 medium zucchini, diced
1 cup green beans, cut into bite-sized pieces
1 potato, peeled and diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or more for desired consistency)
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1 cup spinach or kale, chopped (optional)
Fresh parsley for garnish
Directions:
Prepare the Vegetables: Begin by chopping and slicing all the vegetables into bite-sized pieces. This will make the cooking process much smoother and more organized.
Sauté the Base: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes, until softened and fragrant.
Add the Vegetables: Stir in the carrots, celery, zucchini, green beans, and potatoes. Sauté the mixture for another 5 minutes, allowing the vegetables to release their flavors.
Simmer the Soup: Add the diced tomatoes (with juice), vegetable broth, dried basil, dried thyme, salt, and pepper to the pot. Stir to combine and bring the soup to a simmer. Lower the heat and let it cook for about 30 minutes or until the vegetables are tender.
Finish and Serve: Once the vegetables are cooked through, stir in the spinach or kale if desired. Allow it to wilt for a few minutes. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side for a complete meal.
Serving and Storage Tips:
Serving: This vegetable soup is perfect for a light lunch or dinner. Serve it as a main dish or as a starter to a larger meal. For added protein, consider serving it with a side of grilled cheese or a sprinkle of grated Parmesan cheese.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply warm it on the stove over low heat until heated through. This soup also freezes well, so if you want to make a large batch, store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Variations:
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