Description
A hearty and easy vegetable soup packed with fresh vegetables, herbs, and fragrant spices. This comforting soup is perfect for a nourishing meal and can be prepared quickly on the stovetop, making it ideal for busy weeknights or cozy days at home.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 medium potatoes, diced (Yukon gold or red)
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 cup green peas
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach or kale, chopped
Liquids & Seasoning
- 1 tablespoon olive oil
- 4 cups vegetable broth (low sodium preferred)
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until they become softened and fragrant.
- Cook Root Vegetables: Stir in the sliced carrots and diced potatoes. Cook for an additional 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Liquids and Seasoning: Pour in the vegetable broth and the can of diced tomatoes with their juice. Add the bay leaf and Italian seasoning. Bring the mixture to a gentle boil over medium-high heat.
- Simmer Vegetables: Reduce heat to maintain a simmer and cook uncovered for 20 minutes, or until the potatoes and carrots are nearly tender, stirring occasionally.
- Add Remaining Vegetables: Stir in the green beans, corn kernels, green peas, and chopped spinach or kale. Continue to simmer for another 5-7 minutes until all vegetables are cooked through and tender.
- Finish and Season: Remove the bay leaf from the pot. Taste the soup, then season with salt and pepper as needed. Allow the soup to rest for a few minutes off the heat before serving.
Notes
- Use low sodium vegetable broth to better control the saltiness of the soup.
- Feel free to substitute kale with spinach or any leafy green of your choice.
- This soup can be made in advance and refrigerated for up to 3 days.
- For a smoother texture, blend a portion of the soup and stir it back in.
- Adding beans or lentils can increase protein content if desired.
