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Easy Vegetable Soup

A warm and comforting dish packed with colorful vegetables and rich flavors, perfect for chilly days or when you need a quick, healthy option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 4 cups vegetable broth Use chicken broth for a different flavor.
  • 1 can diced tomatoes Canned for convenience.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Adjust according to preference.
  • 2 cups spinach or kale For added nutrition.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until they soften, about 5-7 minutes.
  2. Stir in the minced garlic, diced zucchini, and diced bell pepper. Cook for an additional 3-4 minutes until slightly tender.
  3. Pour in the vegetable broth and add the can of diced tomatoes. Sprinkle in the dried oregano, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
  4. Let the soup simmer for about 20-30 minutes, until the vegetables are tender and the flavors meld.
  5. Stir in the spinach or kale, and cook for another 5 minutes until the greens wilt.
  6. Serve the soup hot and enjoy!

Notes

Ensure your soup simmers gently to avoid overcooking the vegetables. For a creamier texture, blend a portion of the soup before adding the greens. Avoid overcooking the vegetables to prevent mushiness.