Introduction
Vegetable Soup is a timeless comfort dish, perfect for cozy weeknight dinners, healthy lunches, or warming up on cold days. Its vibrant medley of tender vegetables in a savory, aromatic broth delivers wholesome, nourishing flavors. Served in a white ceramic soup tureen or individual bowls, garnished with fresh parsley or dill, this Vegetable Soup offers a fresh, inviting aesthetic. This recipe delivers a classic Vegetable Soup, adaptable for dietary preferences, best served hot for a heartwarming, nutrient-packed experience.
Ingredients
For the Vegetable Soup:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 1 medium zucchini, diced (about 1 cup)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups low-sodium vegetable broth
- 1 medium russet potato, peeled and diced (about 1.5 cups)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups chopped kale or spinach
For Serving:
- Optional: Chopped fresh parsley or dill
- Suggested Accompaniments: Crusty bread, crackers
- Suggested Pairings: Herbal tea, sparkling water
- Suggested Aesthetic: Serve in a white ceramic soup tureen or bowls
- Suggested Equipment: Large pot or Dutch oven, wooden spoon
Step-by-Step Process
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, heat olive oil. Add onion; cook for 3-4 minutes until softened. Add garlic; cook for 1 minute until fragrant.
- Add Vegetables: Add carrots, celery, zucchini, and green beans; cook for 5 minutes, stirring occasionally, until slightly softened.
- Build Soup: Stir in diced tomatoes with juice, vegetable broth, potato, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
- Simmer: Cover and simmer for 20-25 minutes, stirring occasionally, until vegetables are tender.
- Finish Soup: Remove bay leaf. Stir in kale or spinach; cook for 2-3 minutes until wilted. Adjust seasoning to taste.
- Serve: Ladle soup into a white ceramic soup tureen or individual bowls. Garnish with parsley or dill. Serve hot with crusty bread, crackers, herbal tea, or sparkling water.
Tips for Better Vegetable Soup
- Dice vegetables uniformly for even cooking and better texture.
- Use low-sodium broth to control saltiness; adjust seasoning at the end.
- Add greens like kale or spinach last to retain vibrant color and texture.
- Simmer gently to meld flavors without overcooking vegetables.
- Taste before serving; add a splash of lemon juice for brightness if needed.
- For richer flavor, sauté vegetables longer or add a splash of white wine before broth.
- Use fresh, seasonal vegetables for optimal taste and nutrition.
- Enhance aesthetic: Serve in a white ceramic tureen or bowls, sprinkle with fresh herbs for a fresh look.
Variations and Customization
- Gluten-Free Vegetable Soup: Naturally gluten-free; ensure broth is gluten-free.
- Low-Sodium Vegetable Soup: Reduce salt to 1/4 tsp and use no-salt-added tomatoes and broth.
- Vegan Vegetable Soup: Already vegan; add 1/2 cup lentils or chickpeas for protein.
- Spicy Vegetable Soup: Add 1/2 tsp red pepper flakes or 1 diced jalapeño with garlic.
- Creamy Vegetable Soup: Blend 1 cup of soup and stir back in, or add 1/2 cup heavy cream.
- Heartier Vegetable Soup: Add 1/2 cup uncooked barley or pasta, increase broth by 1 cup.
- Italian Vegetable Soup: Add 1 tsp dried basil and 1/2 cup canned white beans.
- Low-Carb Vegetable Soup: Omit potato, add 1 cup diced cauliflower or broccoli.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 5 days.
- Reheat in a saucepan over medium heat, stirring, for 5-7 minutes, or microwave for 1-2 minutes, stirring halfway.
- Freeze in an airtight container for 3 months; thaw in the fridge and reheat gently to maintain vegetable texture.
- Serve hot for the best flavor; cold soup may thicken.
- Use leftovers as a base for minestrone or blend for a smooth soup.
- Don’t leave at room temperature for over 2 hours.
- Pair with bread or salad to make a complete meal.
- Presented in a white ceramic tureen or bowls with fresh herbs for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each):
- Calories: 140 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 22g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 4g
- Vitamin A: 90% Daily Value
- Vitamin C: 45% Daily Value
- Calcium: 8% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. Low in calories, high in fiber and vitamins; try a low-sodium version. Serve with protein for balance.
Conclusion
This Vegetable Soup recipe offers a hearty, nourishing dish perfect for any occasion. It transforms simple ingredients into a wholesome classic. Its easy preparation and vibrant presentation make it a favorite. The tender vegetables and savory broth, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its comforting appeal.
Vegetable Soup Recipe: Hearty and Nourishing
Hearty Vegetable Soup with vibrant vegetables.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 cup green beans cut
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth
- 1 potato diced
- 1 tsp thyme
- 1 tsp oregano
- 1 bay leaf
- ½ tsp salt
- ¼ tsp pepper
- 2 cups kale or spinach
- Optional: Parsley dill
- Suggested Pairings: Crusty bread herbal tea
Instructions
- Heat oil, cook onion for 3-4 minutes, and add garlic for 1 minute.
- Add carrots, celery, zucchini, and green beans; cook for 5 minutes.
- Stir in tomatoes, broth, potato, spices; boil, then simmer for 20-25 minutes.
- Remove bay leaf, add kale; cook for 2-3 minutes.
- Garnish with parsley; serve with bread and tea.
Notes
- Dice vegetables evenly for cooking.
- Store in the fridge for 5 days or freeze for 3 months.
- Try a creamy variation.
- Pair with salad.
