Easy Vegetable Soup
This easy vegetable soup is quick, healthy, and made with things you likely already have. It cooks in one pot and tastes fresh and comforting.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 4 cups vegetable broth Use a good quality broth for best flavor.
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale Can substitute with other greens.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the carrots and celery, cooking for about 5 minutes until they start to soften.
- Stir in the zucchini and bell pepper, cooking for another 5 minutes.
Cooking
- Pour in the vegetable broth and add the diced tomatoes, thyme, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes.
- Add spinach or kale and cook for an additional 5 minutes until wilted.
Serving
- Taste and adjust seasoning if necessary. Serve hot.
Notes
Cool the soup at room temperature for no more than two hours, then refrigerate in an airtight container for up to 4 days. Freeze in freezer-safe containers for up to 3 months. Reheat on the stove over medium heat until hot.