Introduction:
Vegetable soup is a comforting and nutritious dish that’s perfect for any season. Packed with a variety of fresh vegetables, it’s an ideal way to enjoy a healthy meal that’s both hearty and filling. This easy-to-make soup is perfect for lunch, dinner, or as a starter to any meal. You can customize it based on your preferences and available vegetables, making it versatile and adaptable. Whether you’re looking for a light meal or a robust soup to keep you warm on a chilly day, this vegetable soup fits the bill!
Ingredients:
1 tablespoon 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, chopped
1 cup potatoes, peeled and diced
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth or water
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)
Instructions:
Prep the ingredients: Wash and chop all the vegetables.
Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and sauté for another 1 minute.
Add vegetables: Add the carrots, celery, zucchini, green beans, and potatoes. Stir and cook for about 5 minutes to allow the vegetables to slightly soften.
Simmer the soup: Pour in the vegetable broth (or water) along with the canned diced tomatoes. Stir in the thyme, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20-25 minutes, or until the vegetables are tender.
Finishing touches: Once the vegetables are cooked, check the seasoning and adjust salt and pepper if necessary. If you like, you can remove the bay leaf before serving.
Serve: Ladle the soup into bowls and garnish with fresh parsley or basil if desired. Serve hot!
Description:
This vegetable soup is a nourishing and satisfying dish that combines the flavors of fresh, wholesome vegetables with aromatic herbs and a savory broth. The addition of potatoes and corn adds heartiness to the soup, while the tomatoes contribute a hint of tang. The soup is naturally vegan and can be enjoyed by everyone. Whether served as a main or a side, it’s an excellent choice for a light and flavorful meal.
Tips:
Customizable Vegetables: Feel free to swap out or add other vegetables like spinach, kale, peas, or bell peppers depending on what’s in season or available in your pantry.
Protein Boost: For added protein, consider adding beans like chickpeas or kidney beans.
Blender Option: For a creamy texture, blend part of the soup using an immersion blender, or blend a portion in a regular blender and return it to the pot.
Storage: This soup stores well in the refrigerator for 3-4 days. It also freezes well, so you can make a big batch and save some for later.
Seasoning: If you prefer a spicier soup, you can add a pinch of red pepper flakes or a dash of hot sauce while cooking.
Corrections/Notes:
Ensure Proper Cooking of Vegetables: It’s important to cook the vegetables just enough to retain their texture and nutrients. Overcooking can lead to mushy vegetables and loss of nutrients.
Broth vs. Water: For a richer flavor, vegetable broth is recommended over water, but you can always use water if you prefer a lighter broth.
Herbs: Fresh herbs can be substituted for dried ones if available. Just be sure to adjust the quantity since fresh herbs tend to be more potent.
Enjoy making and serving this simple, nourishing vegetable soup!
