Description
A simple, healthy, and cozy one-pot vegetable soup that’s flexible and perfect for any meal.
Ingredients
Base Ingredients
- 2 tbsp Olive oil (or butter for a richer feel)
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery, sliced
- 2 cloves Garlic, minced
- 28 oz Diced tomatoes (canned) (or fresh if preferred)
- 4 cups Vegetable broth (or chicken broth if preferred)
- 2 medium Potatoes, diced (or sweet potatoes)
- 1 cup Green beans, sliced (or zucchini or bell pepper)
- 2 cups Leafy greens (spinach or kale) (added at the end)
- 1 tsp Salt (adjust to taste)
- 1 tsp Black pepper (adjust to taste)
- 1 tbsp Dried herbs (oregano, thyme, or Italian seasoning)
Optional Ingredients
- 1 can Beans or lentils (for added protein)
- 1 cup Pasta (cooked separately if desired)
- 1 tbsp Lemon juice or vinegar (added at the end for brightness)
- 1 tbsp Tomato paste (optional, deepens the flavor)
- 1/4 tsp Red pepper flakes (adds warmth)
Instructions
Preparation
- Heat olive oil in a big pot over medium heat.
- Add onion, carrots, and celery. Cook for 6 to 8 minutes until they start to soften.
- Stir in garlic and cook for about 30 seconds, just until fragrant.
Cooking
- Add diced tomatoes, broth, diced potatoes, dried herbs, salt, and pepper.
- Bring to a gentle boil, then lower the heat and simmer for 20 to 25 minutes, until potatoes are tender.
- Add quicker-cooking vegetables like zucchini or green beans in the last 10 minutes of cooking.
- Stir in spinach or kale at the end to keep it bright.
- Taste and adjust seasoning, adding lemon juice or vinegar if needed.
Notes
This Vegetable Soup Recipe can be personalized with any vegetables you have on hand. It’s forgiving and can handle substitutions with ease.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Cuisine: American, Healthy