This hearty vegetable soup is the ultimate comfort food, brimming with a vibrant mix of fresh vegetables that nourish both body and soul. Each spoonful offers a delightful blend of flavors and textures, from the tender potatoes to the crisp green beans, all simmered to perfection in a fragrant broth.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup kale or spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions:
- SautΓ© the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sautΓ© until softened and fragrant, about 5 minutes.
- Add Vegetables: Add the carrots, celery, potatoes, zucchini, bell pepper, and green beans. Cook for another 5-7 minutes, stirring occasionally.
- Simmer the Soup: Pour in the diced tomatoes and vegetable broth. Stir in the thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Finish the Soup: Stir in the frozen peas and kale or spinach. Cook for another 5 minutes until the greens are wilted and the peas are heated through. Remove the bay leaf.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.
