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Easy Vegetable Soup

A comforting blend of fresh vegetables in a flavorful broth, perfect for warming up on chilly days and gathering family around the table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 large bell pepper, chopped
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups leafy greens (spinach or kale)

Method
 

Preparation
  1. Start by washing and dicing your vegetables into bite-sized pieces.
  2. In a large pot, add the olive oil over medium heat. Once heated, toss in the chopped onion and sauté for about 3-5 minutes until translucent.
  3. Add the diced carrots and celery, stirring occasionally for another 3-4 minutes.
  4. Next, add the minced garlic, diced zucchini, and chopped bell pepper. Cook for an additional 2-3 minutes until fragrant.
  5. Pour in the vegetable broth and the can of diced tomatoes, including their juices, into the pot.
  6. Stir in the dried basil and oregano, seasoning with salt and pepper to taste. Bring the pot to a gentle simmer.
  7. After about 15-20 minutes of simmering, add the leafy greens and let them wilt for a few minutes.
  8. Always taste your soup before serving. Adjust the seasoning if necessary.
  9. Ladle your Easy Vegetable Soup into bowls, garnishing with your favorite toppings like fresh herbs or a swirl of olive oil.

Notes

Store in the refrigerator for up to 4 days in an airtight container or freeze for up to 3 months. Reheat on stove and add vegetable broth or water to adjust consistency if needed.