Description
A hearty and nutritious vegetable soup packed with fresh vegetables and herbs, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the zucchini and green beans, and cook for another 3 minutes.
- Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat and let the soup simmer for about 20 minutes, or until all the vegetables are tender.
- Add the spinach or kale and lemon juice. Stir to combine and cook for another 5 minutes until the greens are wilted.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- Feel free to add any vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Category: Soup
- Cuisine: American
Keywords: vegetable soup, healthy soup, vegan soup, hearty vegetable soup