Hearty Homemade Vegetable Soup

Hearty Homemade Vegetable Soup

*Bursting with fresh flavors, cozy spices, and garden veggies—nourishing, vegan-friendly, and ready in 30 minutes!*

Ingredients

Soup Base:

• 2 tbsp olive oil (or butter)

• 1 onion, diced

• 3 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 bell pepper (any color), chopped

• 1 zucchini, diced

• 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes)

• 6 cups vegetable broth (or chicken broth)

• 1 tsp dried thyme

• 1 tsp smoked paprika

• 1 bay leaf

• Salt & pepper to taste

Add-Ins (Pick Your Favorites):

• 1 cup green beans, trimmed

• 1 cup chopped spinach or kale

• 1 small potato, diced

• ½ cup corn (fresh or frozen)

• 1 (15 oz) can white beans, drained

Finishing Touches:

• 2 tbsp fresh parsley or basil, chopped

• 1 tbsp lemon juice or balsamic vinegar

• Grated Parmesan (optional, for serving)

Instructions

1. Sauté the Aromatics

• Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook for 5 mins until softened.

2. Simmer the Soup

• Add zucchini, tomatoes, broth, thyme, paprika, bay leaf, salt, and pepper.

• Bring to a boil, then reduce heat and simmer 15 mins.

• Stir in add-ins (green beans, potatoes, etc.) and cook 5-10 mins more until tender.

3. Finish & Serve

• Remove bay leaf. Stir in spinach/kale, lemon juice, and parsley.

• Ladle into bowls and top with Parmesan or a drizzle of olive oil.

Serving Suggestions

🍞 With: Crusty bread or grilled cheese.
🌶 Spice It Up: Add red pepper flakes or hot sauce.
🧀 Creamy Twist: Stir in ¼ cup cream or coconut milk.

Pro Tips

• Depth of Flavor: Add 1 tbsp tomato paste with the onions.

• Freezer-Friendly: Stores well for 3 months (omit potatoes for best texture).

• Instant Pot: Sauté veggies, then pressure cook 5 mins with broth.

Warming, wholesome, and packed with garden goodness!

Want a curried version or minestrone twist? Just ask! 😊