Vegetable Soup

Making a nourishing, vegetable-packed soup that harmonizes with every season is an art. This veggie medley, immersed in a light tomato broth, encapsulates comfort and flexibility. An amalgamation of ten vibrant vegetables forms the core, delivering a hearty, soothing delight—one of our top go-to recipes, especially during those time-crunched evenings.

What Makes This Vegetable Soup Exceptional

This vegetable soup concoction reigns supreme. Loaded with an ensemble of ten assorted vegetables, it serves as winter’s alternative to a robust salad. It’s not just hearty and comforting; it’s the ultimate remedy for chilly days. And the cherry on top? It’s a swift, 30-minute recipe, fitting perfectly into our list of favorite rapid meals.

Unveiling the Soup’s Flexibility

Flexibility is the name of the game when it comes to vegetable soup. Swap out any ingredient you lack for a suitable texture match. Russet potato can effortlessly stand in for sweet potato, while yellow squash can play substitute to zucchini. Not a fan of corn? Simply skip it! This soup is your canvas; unleash your creativity by using whatever your fridge and freezer offer.

Enhancements for an Elevated Taste

Elevate the soup’s flavor profile with nuanced additions. Simmer a bundle of fresh thyme alongside the vegetables or introduce two tablespoons of freshly chopped parsley for a burst of freshness. To infuse a vibrant finish, squeeze in half a lemon at the end of the cooking process. If aiming for a heartier meal, cook small pasta separately and add it to each serving bowl before presenting the dish.

Vegetable Layering

The secret to crafting the perfect vegetable soup lies in the artful layering of ingredients. Begin with robust, firm vegetables like carrots, onions, and celery, allowing them the most cooking time. Introduce garlic just before adding the broth, enabling its flavors to infuse the entire soup during the simmer. Tender, high-water content veggies such as green beans and zucchini should join the pot toward the end, simmering briefly. Leafy greens like baby kale or spinach? Toss them in the last 1 to 2 minutes of cooking for a vibrant finale.

Homemade Vegetable Soup

Recipe by admin

0.0 from 0 votes

Servings

3

servings

Prep time

8

minutes

Cooking time

8

minutes

Calories

473

kcal

Ingredients

• 2 tbsp. olive oil, plus more for serving

• 2 carrots, chopped

• 2 pieces celery, chopped

• 1 medium yellow onion, chopped

• 1 sweet potato (about 8 oz.), peeled and diced

• 1 tsp. kosher salt, divided

• 4 cloves garlic, chopped

• 6 c. vegetable broth

• 1 14.5-oz. can crushed tomatoes

• 1 8.75-oz. can corn, drained

• 1 1/2 c. frozen, cut green beans

• 1 medium zucchini, chopped

• 1 15-oz. can cannellini beans, drained and rinsed

• 2 tsp. Italian seasoning

• 1 5-oz. bag baby spinach

• 1/2 tsp. black pepper, to taste

Directions

• Heat a large Dutch oven over medium-high heat. Add olive oil, carrots, celery, onion, and sweet potato. Season with 1/2 teaspoon salt. Cook for 8 to 10 minutes until slightly softened. Add garlic and cook for an additional 2 minutes.
• Pour in the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Bring to a simmer, then reduce heat to medium. Allow it to simmer gently, stirring occasionally, until the zucchini and green beans reach tenderness, around 12 to 15 minutes. Add spinach and stir until wilted.
• Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls with a drizzle of olive oil.

Nutrition Facts

• Calories: 473kcal
• Cholesterol: 0mg
• Sodium: 1734mg
• Carbohydrates: 62g
• Sugar: 20g
• Protein: 20g