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Vegetable Soup

Freshly prepared vegetable soup on white plate
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A hearty and nutritious vegetable soup packed with fresh seasonal vegetables, perfect for a comforting and healthy meal any day of the year.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup spinach or kale, chopped
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
  2. Add the carrots and celery, cooking for another 5 minutes until slightly softened.
  3. Stir in the zucchini, green beans, and diced tomatoes with juices.
  4. Pour in the vegetable broth and add thyme and basil. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
  5. Add the spinach or kale in the last 5 minutes of cooking. Season with salt and pepper to taste.
  6. Ladle soup into bowls, garnish with fresh parsley if desired, and serve warm.

Notes

For added protein, stir in cooked beans or lentils during the last 10 minutes of cooking. Serve with crusty bread for a complete meal.

Find it online: https://cakesbybelinda.com/vegetable-soup-delicious-hearty/