I discovered this easy vegetable soup and was surprised by the vibrant blend of fresh veggies melding into a hearty broth. Every spoonful reveals unexpected layers of flavor that spark my curiosity and creativity. Join me in uncovering the delightful secrets nestled in this inventive bowl of goodness.

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I recently discovered this Vegetable Soup Recipe (Seriously The Best!) and it quickly became one of my go-to dinners when the weather starts to change. I like to start by heating up some olive oil and tossing in a diced large yellow onion, along with carrots and celery that have been chopped up good and proper.

Then I add minced garlic and a red bell pepper that gives the dish an amazing burst of flavor. Once the veggies soften up, I stir in zucchini and a few bite-sized green beans for that extra crunch, then pour in the vegetable broth and a can of diced tomatoes.

I let everything simmer with a bay leaf and a teaspoon of dried thyme. Right before serving, I throw in some chopped kale to round out the texture and taste.

This recipe is a really delicious and easy way to serve up a healthy, vegetarian dinner during the fall and winter months. Enjoy!

Why I Like this Recipe

1. I really like how all the different veggies come together to make a tasty and hearty flavor, even if it sometimes tastes a little too mixed up.
2. I appreciate that its easy to make and doesnt require a ton of fancy steps which makes cooking almost fun.
3. I love that this soup is perfect for the cold days in fall and winter coz it warms me up without feeling too heavy.
4. I also like that it feels super healthy, knowing that I’m gettin a good dose of vitamins from all the fresh vegetables.

Ingredients

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Olive Oil: This rich and healthy fat gives soup a silky, flavorful finish.
Yellow Onion: Adds a mild sweetness and fiber, giving a homey depth to every spoonful.
Carrots: Naturally sweet and full of vitamin A, perfect for a hearty bite on cold days.
Celery: Crunchy and filled with fiber, its refreshing taste makes the soup lively.
Garlic: Super aromatic and a bit pungent, boosting flavor in every stir even if its strong sometimes.
Kale or Spinach: Packed with vitamins and fiber, adds a slight earthy bitterness that balances flavors.
Red Bell Pepper: Crisp and vibrant, it brightens up the soup with vitamin C and color.
Green Beans: Crunchy and fiber-rich, offering a subtle freshness with every bite.
Zucchini: Light and tender vegetable, rich in vitamin C and a hint of nuttiness to the mix.

Ingredient Quantities

2 tablespoons olive oil

1 large yellow onion, diced

3 carrots peeled and diced

3 celery stalks chopped

3 garlic cloves minced

1 red bell pepper seeded and chopped

1 zucchini diced

1 cup green beans cut into bite-size pieces

1 can diced tomatoes (14.5 oz)

8 cups vegetable broth

1 bay leaf

1 teaspoon dried thyme

Salt and freshly ground pepper to taste

2 cups chopped kale or spinach

How to Make this

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1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced yellow onion and cook it until it gets soft and kinda translucent.

2. Stir in the diced carrots, chopped celery, and minced garlic. Let them cook for about 3-4 minutes until they start softening up.

3. Now add the chopped red bell pepper, diced zucchini, and the green beans cut into bite-size pieces. Cook the veggies for another 5 minutes so they begin to get tender.

4. Pour in the can of diced tomatoes (with all its juice) and the 8 cups of vegetable broth. Toss in the bay leaf, dried thyme, and season with salt and freshly ground pepper to taste.

5. Bring the whole mixture to a simmer, then reduce the heat and let it cook for around 20 minutes. This gives all those flavors a chance to really meld together.

6. Add the 2 cups of chopped kale or spinach to the pot and stir them in. Let the soup simmer for an extra 5 minutes until the greens have wilted.

7. Taste the soup and adjust the salt and pepper if needed.

8. Remove the bay leaf, ladle the soup into bowls, and serve it hot. Enjoy this hearty yet light dinner, perfect for fall and winter!

Equipment Needed

1. Large soup pot – for cooking and simmering the soup
2. Stove – to heat the pot over medium heat
3. Chef’s knife – to dice and chop all the veggies like onion, carrots, celery, garlic, red bell pepper, zucchini, and green beans
4. Cutting board – a good surface to prep all the ingredients
5. Measuring cups and spoons – to accurately measure olive oil, vegetable broth, thyme, and other seasonings
6. Wooden spoon – to stir the veggies and mix the soup
7. Can opener – for opening the can of diced tomatoes
8. Ladle – to serve the soup into bowls
9. Soup bowls – for enjoying the served dish

FAQ

Can I use other greens instead of kale or spinach?

Sure, you can totally swap in swiss chard or even collard greens if you prefer.

Can I add more veggies to the soup?

Yeah, you can add whatever extra veggies u like, such as potatoes or peas, just adjust the cook time if needed.

How long should I cook the soup for?

Let it simmer for about 25 to 30 minutes so all the veggies get nice and soft.

What if I only have frozen veggies on hand?

That's cool too, you can use frozen veggies. Just note that you might need to cook a bit longer for them to fully heat through.

Can I store leftovers for later?

For sure, just put it in an airtight container in the fridge and it'll be good for 3 to 4 days, or freeze it for longer storage.

Vegetable Soup Recipe (Seriously The Best!) Substitutions and Variations

If you dont have olive oil, try using canola oil or grapeseed oil. They work okay in a pinch
If yellow onion is hard to find, you could substitute with red onions, although the taste might be a bit sweeter
Instead of carrots, you can use parsnips or even sweet potato diced in similar sizes
If celery is missing from your pantry, chopped fennel bulb can add a unique twist since it has a similar crunchy texture
For vegetable broth, chicken broth works if you’re not keeping it vegetarian, just be sure to adjust the seasoning

Pro Tips

1. Make sure you chop all the veggies evenly so they cook at the same rate, this helps them blend better together and you wont get some veggies mushy and others still crunchy.
2. When you’re sautéing the onions and carrots, let them get really soft and slightly caramelized before adding the rest, it really ups the flavor even if you might forget to stir sometimes.
3. Taste your broth along the way and adjust the salt and pepper gradually; sometimes a bit more seasoning at the end makes a big difference in making it taste fresh.
4. If you have extra time, try letting the soup simmer a bit longer after adding the tomatoes and broth. This gives the flavors time to really mix even though it might feel like you’re cooking forever.