Instructions:
1. Prepare the Ingredients
Start by prepping your vegetables. Dice the onion, garlic, carrots, celery, and zucchini into bite-sized pieces. This will make the cooking process much quicker and more efficient. If you’re using fresh corn, slice the kernels off the cob, or use frozen for convenience.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic to the pot, sautéing them for about 3-5 minutes until the onions become soft and translucent. The garlic should become fragrant but not browned.
3. Add the Vegetables
Once the onions and garlic are cooked, add the carrots, celery, zucchini, and potatoes (if using). Stir everything together to combine the ingredients, letting them cook for another 3-4 minutes. This step helps to soften the vegetables and release their natural flavors.
4. Add the Broth and Seasoning
Pour in the vegetable broth, and stir in the diced tomatoes with their juices. Season the soup with basil, thyme, salt, and pepper. Add the bay leaf to infuse the soup with a deep, earthy flavor. Bring the soup to a simmer over medium-high heat.
5. Simmer the Soup
Reduce the heat to low and allow the soup to simmer uncovered for 20-30 minutes. This gives the vegetables time to soften and the flavors to meld together. Check the vegetables for tenderness by poking them with a fork—when they’re soft and cooked through, the soup is ready for the next step.
6. Add the Green Beans, Corn, and Other Optional Veggies
Once the soup has simmered and the vegetables are tender, stir in the green beans and corn. If you’re adding fresh spinach or kale, toss it in at this point as well. Let the soup simmer for another 5-10 minutes, just enough to heat through the new ingredients and allow the greens to wilt down.
7. Adjust the Seasonings
Taste the soup and adjust the seasoning, adding more salt and pepper if needed. If you like a little more depth, you can add a splash of vinegar or a squeeze of lemon juice to brighten the flavors. Remove the bay leaf before serving.
8. Serve and Enjoy
Ladle the vegetable soup into bowls, garnishing with freshly chopped parsley or a sprinkle of grated Parmesan if desired. This soup pairs wonderfully with crusty bread or a side salad for a complete meal.
Why This Vegetable Soup is So Special
1. Packed with Nutrients
This vegetable soup is a powerhouse of vitamins, minerals, and fiber. The variety of vegetables provides an excellent range of nutrients, such as vitamin A from carrots, vitamin C from tomatoes, and antioxidants from zucchini and spinach. It’s a great way to get in your daily servings of vegetables, especially if you’re trying to eat more plant-based foods.
2. Customizable
One of the best aspects of vegetable soup is its versatility. You can use whatever vegetables you have on hand or those that are in season. Add beans for extra protein, or experiment with different herbs and spices to suit your taste. If you’re looking for a heartier version, try adding cooked quinoa, pasta, or rice.
3. Comforting and Low-Calorie
This soup is satisfying without being heavy, making it the perfect option for a light lunch or dinner. It’s low in calories but high in fiber, helping to keep you feeling full without overindulging.
4. Great for Meal Prep
Vegetable soup stores well in the refrigerator for up to 4 days, making it an excellent choice for meal prepping. You can also freeze any leftovers in airtight containers for up to 3 months—just reheat it on the stove when you’re ready to enjoy another bowl.