Description
A wholesome and hearty vegetable soup packed with a variety of fresh and frozen vegetables, simmered to perfection in a savory broth. This vegan and gluten-free recipe is easy to prepare, versatile, and perfect for a healthy meal any day of the week.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and halved
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups chopped fresh spinach or kale (optional)
Canned Goods & Broth
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon (optional)
Instructions
- Heat and Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until the onion is softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Fresh Vegetables: Add the carrots, celery, zucchini, yellow squash, and green beans to the pot. Cook for 5 to 6 minutes, stirring occasionally to begin softening the vegetables while blending their flavors.
- Add Liquids and Seasonings: Pour in the canned diced tomatoes along with their juice and the vegetable broth. Stir in the dried thyme, dried basil, salt, and black pepper to season the soup evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. This allows the vegetables to cook through and the flavors to meld beautifully.
- Add Frozen Vegetables and Greens: Stir in the frozen corn, peas, and, if using, the fresh spinach or kale. Continue simmering for another 5 minutes until the frozen vegetables are heated through and the greens are wilted.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning as needed. Finish by squeezing fresh lemon juice into the soup for a bright, fresh note. Serve hot and enjoy your nourishing vegetable soup.
Notes
- This soup is very flexible—use whatever vegetables you have on hand.
- For added protein, try adding cooked pasta, beans, or lentils.
- Leftovers keep well in the refrigerator for up to 4 days.
- You can also freeze the soup for later use.
