vegetable soup

This is a classic, comforting recipe made with fresh vegetables, herbs, and optional beans or pasta.

Vegetable Soup Recipe

Ingredients

Vegetables:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 zucchini, diced

• 1 cup green beans, trimmed and chopped

• 1 medium potato, peeled and diced

• 1 cup cabbage, shredded (optional)

• 1 cup corn kernels (fresh or frozen)

• 1 cup peas (fresh or frozen)

• 1 can (14.5 oz) diced tomatoes, with juice

Liquids:

• 6 cups vegetable broth (or water with bouillon)

• 1 cup water (adjust as needed)

Seasonings:

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon thyme

• 1 bay leaf

Optional Add-ins:

• 1 can (15 oz) beans (kidney, white, or chickpeas), drained and rinsed

• ½ cup small pasta (like elbow macaroni or orzo)

• Fresh parsley for garnish

Instructions

Step 1: Prepare the vegetables

1. Wash, peel, and chop all vegetables as needed.

2. Set them aside in separate bowls to keep things organized.

Step 2: Sauté the base

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onion and sauté for 4–5 minutes, until it becomes translucent.

3. Add the minced garlic and stir for about 30 seconds, being careful not to burn it.

Step 3: Add hard vegetables

1. Add carrots, celery, and potatoes to the pot.

2. Stir and cook for 5–7 minutes, letting the vegetables soften slightly.

Step 4: Add broth and seasonings

1. Pour in the vegetable broth and 1 cup of water.

2. Add the diced tomatoes with their juice.

3. Stir in the salt, pepper, basil, oregano, thyme, and bay leaf.

4. Bring the soup to a boil over high heat.

Step 5: Simmer

1. Once it reaches a boil, reduce the heat to low.

2. Cover the pot and simmer for about 20 minutes.

Step 6: Add remaining vegetables

1. After 20 minutes, add green beans, zucchini, corn, and peas.

2. If you’re adding cabbage, stir it in now.

3. Simmer uncovered for another 15–20 minutes, or until all vegetables are tender.

Step 7: Add optional ingredients

1. If using beans, add them now and stir to combine.

2. If adding pasta, you can either:

   • Cook the pasta separately and stir it in at the end, or

   • Add uncooked pasta during the last 10 minutes of cooking (adjust time based on pasta size).

Step 8: Taste and adjust

1. Taste the soup and adjust seasoning with more salt or pepper if needed.

2. Remove the bay leaf before serving.

Step 9: Serve

1. Ladle the hot soup into bowls.

2. Garnish with freshly chopped parsley if desired.

3. Serve with crusty bread or crackers.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Cool completely, then freeze for up to 3 months. Thaw and reheat on the stove.