Ingredients
Scale
Base Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
Additional Vegetables
- 2 potatoes, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 bell pepper, diced
- 1 cup corn or peas (fresh or frozen)
Broth & Seasoning
- 4 cups vegetable broth (or water)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ teaspoon paprika (optional, for warmth)
- 1 bay leaf
- 2 cups chopped spinach or kale (added at the end)
- Juice of ½ lemon (for brightness, optional)
Instructions
- Sauté the Aromatics : Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, sautéing for 5 minutes until softened.
- Build the Flavor : Stir in diced tomatoes, salt, pepper, oregano, thyme, paprika, and bay leaf. Let cook for 2 minutes to deepen the flavors.
- Simmer the Soup : Pour in vegetable broth, then add potatoes, bell peppers, green beans, and corn. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Add the Greens : Stir in chopped spinach or kale during the last 5 minutes of cooking. Adjust seasoning and add a squeeze of lemon juice for brightness.
- Serve & Enjoy : Remove the bay leaf and ladle soup into bowls. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: One-Pot, Simmering
- Cuisine: International, Mediterranean-Inspired
- Diet: Gluten Free
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