Description

This Hearty Homemade Vegetable Soup is filled with colorful vegetables and aromatic herbs, creating a comforting, savory broth that nourishes both body and soul. It's a perfect meal for chilly evenings and can be customized based on pantry staples, making it both nutritious and versatile.

Ingredients

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2 tablespoons Olive Oil
1 large Onio
3 cloves Garlic
3 stalks Celery
3 Carrots
2 large Potatoes
1 cup Green Beans
1 cup Peas
6 cups Low-Sodium Vegetable Broth
1 can Diced Tomatoes
Dried Thyme
Bay Leaves
Sea Salt
Black Pepper
2 cups Chopped Kale or Baby Spinach

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Instructions

Heat the Olive Oil in a large Dutch oven over medium heat. Add the diced Onion, Celery, and Carrots. Sauté for 6 to 8 minutes until the Onion is translucent
Stir in the minced Garlic, Dried Thyme, and Bay Leaves. Cook for 1 minute until fragrant
Add the diced Potatoes and Green Beans, stirring to coat them in the flavored oil and herbs
Pour in the canned Diced Tomatoes and Vegetable Broth. Increase heat to bring to a gentle boil
Once boiling, reduce heat to low and cover. Simmer for 20 to 25 minutes until Potatoes and Carrots are fork-tender
Stir in frozen Peas and Chopped Kale or Spinach, cooking for an additional 2 to 3 minutes
Taste and adjust Sea Salt and Black Pepper if needed before serving

Notes

For a thicker soup, blend a cup of the finished soup and stir it back into the pot.

This soup tastes even better the next day, making it great for meal prep.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 3g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg