Easy Vegetable Soup
Introduction
Ah, the magic of a warm bowl of soup on a chilly day! There’s something incredibly comforting about a homemade vegetable soup. It’s like a hug in a bowl, and it’s so easy to throw together. This hearty soup is packed with vibrant veggies, rich flavors, and a nourishing broth that simply warms your soul. As I fumble around my kitchen, usually with one hand stirring and the other holding a spoon, I remind myself that cooking is all about enjoying the process. So, let’s dive into this simple yet delicious recipe that’s perfect for a cozy night in or to impress friends at a dinner party!
Ingredients with measures
olive oil
1 tablespoon
chopped onion
1 cup (about 1 small onion)
garlic
3 cloves, minced
medium carrots
3, peeled and sliced into ½-inch pieces
celery stalks
3, sliced into ½-inch pieces
kosher salt
1 teaspoon
dried basil
1 teaspoon
dried oregano
1 teaspoon
black pepper
½ teaspoon
chicken broth
5 cups (or vegetable broth)
diced tomatoes
1 (14.5-ounce) can
green beans
1 cup, cut into 1-inch pieces
corn kernels
1 cup (fresh or frozen)
zucchini
1 cup, diced
yellow squash
1 cup, diced
chopped cabbage
1 cup (optional)
baby spinach or kale
2 cups, roughly chopped
lemon juice
1 tablespoon
Fresh parsley
for garnish (optional)
Prep Time
About 15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Let’s get real for a second. Sometimes I lose track of time while chopping the veggies and can’t help but admire the colorful veggies piled up on my cutting board. Who knew a simple soup could combine such a rainbow of colors and flavors? As each ingredient mingles in the pot, the aroma fills the house. You’ll find yourself stirring regularly just to inhale that delightful scent. Don’t fret if you spill a little while stirring (who hasn’t?), it just adds character to your kitchen adventure. So grab your favorite spoon, and let’s dig in to create something beautiful and heartwarming! Enjoy!
Detailed Directions and Instructions
Step 1: Heat the Olive Oil
Start by taking a large pot and placing it on the stove over medium heat. Pour in 1 tablespoon of olive oil and let it warm up for a minute. You’ll know it’s ready when it starts to shimmer a little.
Step 2: Cook the Onion
Add 1 cup of chopped onion (about 1 small onion) to the pot. Cook it for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. It should smell heavenly by now!
Step 3: Add the Garlic
Now, toss in 3 minced garlic cloves and cook for another 30 seconds. Keep stirring! You want the garlic to get fragrant without burning.
Step 4: Mix in the Vegetables and Seasoning
Stir in 3 medium sliced carrots, 3 sliced celery stalks, 1 teaspoon kosher salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ½ teaspoon black pepper. Cook these for about 5 minutes. The veggies should start to soften and combine beautifully.
Step 5: Add the Broth and Tomatoes
It’s time to pour in 5 cups of chicken broth (or vegetable broth if you prefer). Add in a 14.5-ounce can of diced tomatoes, including their juice. Raise the heat and bring the soup to a boil!
Step 6: Simmer
Once it’s boiling, reduce the heat to low and let it simmer for 10 minutes. This is when all those flavors start to mingle and create something magical.
Step 7: Add More Veggies
Next, add 1 cup of green beans, 1 cup of corn kernels, 1 cup of diced zucchini, 1 cup of diced yellow squash, and optionally, 1 cup of chopped cabbage. Allow it to simmer for another 10-15 minutes until all the veggies are tender.
Step 8: Add Spinach or Kale
Stir in 2 cups of baby spinach or kale and let it cook for an additional 2-3 minutes until it’s wilted and perfectly mixed in.
Step 9: Final Touch
Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste your soup and adjust seasoning if necessary.
Step 10: Serve
Ladle the soup into bowls and serve hot, garnished with fresh parsley if you’re feeling fancy.
Notes
Storage
This soup can be stored in the refrigerator for up to 4 days, and it also freezes well for later enjoyment!
Customization
Feel free to use whatever vegetables you have on hand! This is a great recipe for cleaning out your fridge.
Spice It Up
If you like a bit of a kick, consider adding some red pepper flakes when you mix in the other seasonings.
Vegetarian Version
You can easily make this a vegetarian dish by opting for vegetable broth instead of chicken broth.
Enjoy your delightful bowl of goodness!
Cook techniques
Sautéing Aromatics
Start by gently heating olive oil over medium heat, then toss in chopped onions. The key is to soften them until they become translucent and slightly sweet, which usually takes about 3-4 minutes. This step is like waking up the flavors in the pan, so don’t rush it or burn the garlic that comes next!
Garlic Infusion
Once the onions have softened, adding minced garlic for just 30 seconds releases its fragrant oils without turning bitter. You’ll want to keep a close eye here because garlic can go from perfect to burnt real fast – that’s a kitchen oops I’ve definitely made more than once.
Vegetable Softening
Carrots and celery join next alongside the dried herbs and seasoning. Cooking these for around 5 minutes lets their edges soften just right without losing that lovely crunch you want in a veggie-forward soup. Stir every now and then to keep everything evenly cooked and avoid sticking – I’ve definitely had a pot tell me “hey, a little attention here!”
Simmering the Broth
Pour in your broth and canned tomatoes, then bring everything to a boil before dialing down to a gentle simmer. This slow simmer lets all those flavors marry beautifully. It’s like giving your soup some quiet time to get cozy, so don’t rush the 10 minutes here.
Cooking Mixed Vegetables
Adding green beans, corn, zucchini, squash, and cabbage (if you’re feeling fancy) at this point means they cook just until tender. Overcooking here can turn veggies mushy—yeah, I’ve learned that the hard way! So keep that timer handy and check texture early if you like a bit of snap.
Adding Leafy Greens
Tossing in baby spinach or kale last is how you keep them vibrant and fresh. They just need 2-3 minutes to wilt down – too long and they turn dark and sad. Trust me, baby spinach gone mushy is not a great look.
Finishing with Lemon Juice
A tablespoon of lemon juice right at the end brightens the whole pot. It’s like the magic little kick that pulls all your cozy simmered ingredients together. Always taste and adjust seasoning here before serving!
FAQ
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works perfectly if you’re going vegetarian or just out of chicken broth. It changes the flavor profile slightly, but the soup still tastes hearty and comforting.
How do I store leftover soup?
Pop the leftovers into an airtight container and keep it in the fridge for up to 4 days. When reheating, add a splash of broth or water if it gets a little thick. I usually make extra because it freezes well too!
Can I prep the vegetables ahead of time?
Yes, chopping the veggies a day ahead saves loads of time. Just store them in separate containers or bags to keep things fresh. On cooking day, just dump and go!
My garlic burned last time; how do I avoid that?
Lower the heat right after adding garlic and stir constantly. Garlic cooks super fast, so keep it moving and watch it like a hawk—it goes from golden to burnt in seconds. No joke, I’ve wrecked a pot with burnt garlic more times than I want to admit.
Is it okay to leave out the cabbage?
Totally fine! Cabbage is optional and adds a nice texture, but the soup tastes great without it. I use it when I want a bit more bulk or when I have leftovers needing to be used up.
How can I make the soup more filling?
Adding cooked beans, lentils, or even small pasta shapes can boost the heartiness. Just toss them in during the simmering stage and adjust broth accordingly—you want it soupy, not stew-y.
Does fresh parsley make a big difference?
Fresh parsley is a lovely fresh pop of green and flavor at the end, but if you don’t have it, no big deal. Sometimes I forget to garnish and it still tastes delish!
Conclusion
This hearty vegetable soup is more than just a nourishing meal—it’s a celebration of flavors, textures, and the joy of cooking, even amidst life’s little messes. Each spoonful is packed with vibrant veggies and a delightful mix of herbs that might remind you of a cozy family gathering or a rainy day spent indoors. The best part? You can adjust the ingredients based on your pantry’s whims or what’s fresh at the market, making it a versatile favorite. Whether you’re enjoying it solo or sharing with friends, there’s a comforting warmth that comes from a homemade bowl of goodness. So, don’t stress, embrace those kitchen adventures, just like we all do when dinner veers off-script!
More recipes suggestions and combination
Chickpea and Spinach Stew
Swap out some veggies for a can of chickpeas for added protein and a touch of heartiness. Toss in some fresh herbs like cilantro or dill to brighten things up!
Vegetable Stir-Fry
If you have leftover veggies from the soup, throw them into a hot skillet with some soy sauce and sesame oil for a quick and flavorful stir-fry. Serve it over rice or noodles for a new dish entirely.
Roasted Vegetable Medley
Take your favorite soup ingredients like zucchini, yellow squash, and carrots, toss them in olive oil, and roast them in the oven until caramelized. Serve them as a side dish or toss them into pasta with a sprinkle of cheese.
Stuffed Bell Peppers
Use leftover soup as a filling for bell peppers! Stuff them with the soup mix, top with some cheese, and bake until bubbly. It’s a fun twist and makes for a delightful presentation.
Vegetable Fried Rice
Transform any leftover soup into a fried rice dish. Just cook up some rice, add in the veggie mix, crack in an egg, and scramble away! A quick sauce of soy and a splash of sesame oil takes it to the next level.
Lentil and Vegetable Soup
For a protein-packed version, add some lentils to the original recipe. They’ll cook down nicely and give the soup an even heartier consistency.
Hearty Quinoa Salad
Make a refreshing quinoa salad by mixing cooked quinoa with chopped vegetables from your soup recipe. Drizzle with olive oil and lemon juice for a vibrant side dish!
Remember, the kitchen is all about exploring and having fun—make it yours, and don’t be afraid to let your creativity shine!
