There’s something timeless and comforting about a bowl of classic vegetable soup. Brimming with a vibrant medley of fresh vegetables, this soup is not only nourishing but also a feast for the senses. The hearty blend of carrots, celery, potatoes, and green beans simmered in a savory broth creates a symphony of flavors that warm both the body and soul.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups chopped kale or spinach
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
- Add the zucchini, green beans, corn, and diced tomatoes. Stir to combine.
- Pour in the vegetable broth and add the dried thyme and basil. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender.
- Stir in the chopped kale or spinach and cook for another 5 minutes, until the greens are wilted.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley.
