There’s something comforting about walking into a kitchen filled with the aromas of fresh vegetables simmering on the stove. I remember chilly evenings spent with my family, gathered around the table, bowls of hearty vegetable soup before us. This recipe has a way of bringing people together, evoking memories of laughter and good conversation. It matters because it’s not just about the ingredients; it’s about sharing warmth and nourishment on a cold day. Each spoonful is a reminder of the simple joys in life, making this soup not just a meal, but a loving hug in a bowl. What makes this recipe special is its ability to adapt to the ingredients you have on hand, allowing you to make it your own.
why make this recipe
Hearty vegetable soup is a wonderful choice for several reasons. First, it’s packed with nutrients from a variety of vegetables, making it a healthy option. Second, it’s so easy to prepare and can be made in just one pot, saving you time and cleanup. Plus, it’s very satisfying and can easily feed a crowd or provide leftovers for later. When you want a comforting and delicious meal that warms the heart and fills the tummy, this soup is the perfect solution.
how to make Hearty Vegetable Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Parmesan cheese for serving (optional)
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the vegetable broth, zucchini, green beans, diced tomatoes, oregano, and basil. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
- Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot with grated Parmesan cheese if desired.
how to serve Hearty Vegetable Soup
This hearty vegetable soup is best served hot. Ladle it into bowls and sprinkle with grated Parmesan cheese for an extra touch of flavor. It pairs wonderfully with crusty bread or a simple side salad, making it a complete meal that satisfies.
how to store Hearty Vegetable Soup
To store the soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to save it for a longer time, consider freezing it. Portion it into freezer-safe containers, leaving some space for expansion, and it will last for up to 3 months.
tips to make Hearty Vegetable Soup
- Feel free to use any vegetables you have on hand. Potatoes, bell peppers, or corn can be great additions.
- If you want a heartier soup, add cooked beans or lentils for extra protein.
- For added depth of flavor, consider adding a splash of soy sauce or balsamic vinegar towards the end of cooking.
variation
You can make this soup creamy by stirring in a bit of heavy cream or coconut milk before serving. Experiment with different herbs, such as thyme or rosemary, or try a splash of lemon juice for brightness.
FAQs
- Can I use frozen vegetables? Yes, frozen vegetables work well in this recipe. Just add them to the pot during the simmering stage.
- Is this soup vegan? Absolutely! This soup is naturally vegan as long as you skip the Parmesan cheese.
- How will leftovers taste? Leftovers taste even better the next day as the flavors have more time to meld together. Just reheat on the stove and enjoy!
Hearty Vegetable Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 unit onion, diced
- 2 units carrots, chopped
- 2 units celery stalks, chopped
- 3 cloves garlic, minced
Broth and Vegetables
- 4 cups vegetable broth
- 1 unit zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
Finishing Touch
- 2 cups kale or spinach, chopped
- as desired Parmesan cheese for serving Optional
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Add the vegetable broth, zucchini, green beans, diced tomatoes, oregano, and basil. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
- Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot with grated Parmesan cheese if desired.