Description
A warm, hearty, and flavorful homemade vegetable soup that’s easy to prepare on the stovetop or in a crock pot. Packed with wholesome vegetables and herbs, it’s perfect for cozy dinners or healthy meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 1/2 cups baby spinach
- 1/2 cup frozen peas
- 1/2 cup corn kernels
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent.
2. Stir in the garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables start to soften.
3. Add the zucchini and green beans, and cook for another 2-3 minutes.
4. Pour in the diced tomatoes with their juice and the vegetable broth.
5. Season with basil, oregano, thyme, salt, and pepper. Bring the soup to a boil.
6. Reduce the heat to a simmer, cover the pot, and cook for about 20-25 minutes until all vegetables are tender.
7. Stir in the spinach, peas, and corn. Cook for another 5 minutes until everything is heated through.
8. Taste and adjust seasoning if needed before serving.
Notes
Use seasonal vegetables for the freshest flavor and best texture.
Choose a high-quality, low-sodium vegetable broth to control seasoning.
Sautéing aromatics first enhances flavor depth—don’t skip it.
Freeze leftovers in individual portions for quick, healthy meals.
Customize by adding beans, pasta, or grains like quinoa to make it even heartier.
Nutrition
- Serving Size: 1 bowl