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.
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.
Instructions
Preparation
- 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.
- Stir in the minced garlic, diced zucchini, and diced bell pepper. Cook for an additional 3-4 minutes until slightly tender.
- 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.
- Let the soup simmer for about 20-30 minutes, until the vegetables are tender and the flavors meld.
- Stir in the spinach or kale, and cook for another 5 minutes until the greens wilt.
- 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.
