Basic veggie soup

Here’s a warm and cozy recipe for Basic Vegetable Soup — simple, healthy, and endlessly customizable. It’s made with everyday ingredients, great for meal prep, and perfect on its own or served with bread or rice.

🥕 Basic Vegetable Soup

🕒 Time:

• Prep: 10–15 minutes

• Cook: 30–40 minutes
  🍽 Serves: 4–6

🧾 Ingredients:

• 2 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 potato, diced (russet or Yukon gold)

• 1 zucchini or green beans, chopped

• 1 can (14 oz) diced tomatoes, with juice

• 4 cups vegetable broth (or chicken broth)

• 1 tsp salt, more to taste

• ½ tsp black pepper

• 1 tsp dried Italian herbs or thyme

• Optional: 1 bay leaf

• 1–2 cups chopped greens (spinach, kale, or cabbage)

👨‍🍳 Instructions:

1. Sauté the base:
   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes, until softened.

2. Add garlic & seasoning:
   Stir in garlic, salt, pepper, and herbs. Cook for 1 minute until fragrant.

3. Add remaining veggies:
   Toss in potatoes, zucchini (or green beans), and diced tomatoes with their juice. Stir to combine.

4. Pour in broth:
   Add vegetable broth and bay leaf if using. Bring to a boil, then reduce heat to a simmer.

5. Simmer:
   Cover partially and simmer for 20–25 minutes, or until veggies are tender.

6. Add greens:
   Stir in spinach, kale, or cabbage in the last 5 minutes of cooking.

7. Taste and adjust:
   Remove bay leaf, check seasoning, and add more salt or pepper if needed.

🥣 Serving Ideas:

• Serve with crusty bread or grilled cheese

• Add cooked rice, pasta, or quinoa for a heartier meal

• Top with a little grated Parmesan or a drizzle of olive oil

🧊 Storage:

• Keeps in the fridge for up to 5 days

• Freezes beautifully for up to 3 months