Classic Vegetable Soup

$To make a classic vegetable soup, gather the following ingredients: - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, sliced into thin rounds - 2 stalks celery, chopped into small pieces - 1 zucchini, diced into half-inch cubes - 1 bell pepper (any color), diced - 1 cup fresh green beans, trimmed and cut into 1-inch segments - 1 can (14 oz) diced tomatoes, including juices - 6 cups vegetable broth or stock - 1 teaspoon dried basil - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 2 cups fresh spinach or kale, chopped coarsely - Juice of 1 lemon (optional, but recommended for a bright flavor) Each ingredient plays an important role in creating a thick and hearty soup. The olive oil adds richness, while the onion and garlic give a strong base flavor. Carrots and celery provide sweetness and crunch. Zucchini, bell pepper, and green beans add color and taste. The diced tomatoes bring acidity, which balances the flavors. Using fresh herbs like basil and thyme enhances the soup's aroma. Spinach or kale offers a healthy boost, while lemon juice adds brightness. When you choose your ingredients, go for the freshest options. This makes a big difference in taste. For more details on how to prepare this soup, check out the full recipe. To make Classic Vegetable Soup, follow these simple steps. You will enjoy the process and the taste! - Begin by heating the olive oil in a large soup pot over medium heat. This helps to flavor the soup from the start. - Add diced onion and sauté for approximately 4-5 minutes. The onion should turn soft and clear. - Incorporate minced garlic and sauté for 1 additional minute. The garlic will add a lovely aroma. - Add sliced carrots and chopped celery, cooking for another 5 minutes. This softens these veggies just right. - Incorporate diced zucchini, bell pepper, and green beans, sauté for 3-4 minutes. Keep stirring to cook evenly. - Pour in the can of diced tomatoes and vegetable broth, add herbs and spices. The broth gives the soup depth. - Bring to a rapid boil, then reduce heat and simmer for 20-25 minutes. This allows the flavors to mix well. - Stir in chopped spinach or kale, and cook for an additional 3-5 minutes. The greens will wilt nicely. - Squeeze lemon juice and adjust seasoning before serving. The lemon adds a bright flavor that lifts the soup. Follow these steps, and you'll create a warm, hearty soup. Enjoy it with crusty bread or a sprinkle of cheese! - Use fresh herbs for added aroma and taste. - Consider adding a splash of balsamic vinegar for depth. - Allow the soup to sit for a few hours or overnight for improved flavor. Using fresh herbs like basil or parsley can really boost your soup. They add a bright taste that lifts the whole dish. A splash of balsamic vinegar gives a lovely tang that makes each spoonful exciting. Letting the soup rest enhances its flavor. It allows the ingredients to mingle, creating a richer taste. - Use a heavy-bottomed pot to prevent sticking. - Stir occasionally to ensure even cooking. A heavy pot helps distribute heat evenly. This keeps your soup from burning or sticking. Stirring occasionally makes sure every piece of vegetable cooks just right. You’ll get tender bites in every serving. - Sprinkle with fresh herbs or a dusting of grated Parmesan cheese. - Add microgreens for visual appeal and additional nutrients. Garnishing with fresh herbs adds color and flavor. A sprinkle of Parmesan cheese makes the soup creamy and rich. Microgreens not only look great but also pack in nutrients. They add a fun texture that makes your soup even more inviting. {{image_4}} You can easily switch up the vegetables to fit what you have. Use veggies that are in season for the best flavor. For instance, if you have Brussels sprouts in fall, toss them in instead of green beans. You can also use different types of broth. Chicken or beef broth works well if you want a non-vegan option. Just remember that this will change the soup's flavor. To make this soup gluten-free, check that your broth and canned tomatoes are certified gluten-free. This ensures everyone can enjoy it. If you want a vegan option, simply leave out the Parmesan cheese and any other animal products. You will still get a rich and tasty soup without losing flavor. Serving this soup is a joy! Pair it with crusty bread or crackers for a crunchy contrast. A fresh side salad brightens the meal too. You can make it a full meal by adding cooked pasta or rice. This adds heartiness and makes the soup even more filling. Enjoy customizing it to fit your taste! Store your classic vegetable soup in an airtight container in the fridge for up to 5 days. Keeping it sealed helps maintain its fresh taste. To freeze the soup, let it cool completely. Then, transfer it to freezer-safe containers. This soup can be frozen for 2-3 months. When ready to enjoy, reheat it on the stovetop or in the microwave. When reheating, add a splash of water or broth. This helps keep the soup's consistency just right. Enjoy your comforting meal warm, just like the first time! Yes, frozen vegetables can be used but may alter cooking times slightly. Frozen veggies are quick and easy. They save time, so you won’t need to chop fresh ones. Just remember to check the cooking time. Frozen might cook a bit faster, so keep an eye on them. Add red pepper flakes or diced jalapeños for heat. You can start with a little and add more if you like. Spices bring out flavors and add excitement to the soup. Feel free to experiment until it’s just right for you. Yes, it's packed with vegetables and low in calories, making it a nutritious option. Each bowl is full of vitamins and minerals. This soup is perfect for a light meal or a side dish. You can feel good about serving it to your family. Absolutely! It tastes even better the next day after the flavors have melded. Making it ahead gives the soup time to develop a deeper taste. Just store it in the fridge and reheat when ready to eat. Crusty bread, a crisp salad, or sandwiches are great accompaniments. The soup’s warmth pairs well with a fresh salad’s crunch. You can enjoy a slice of bread for dipping, adding comfort to your meal. For the complete cooking instructions and detailed recipe, refer to the full recipe. This vegetable soup is simple, tasty, and healthy. You learned how to choose fresh ingredients and follow step-by-step cooking instructions. Remember, using fresh herbs enhances the soup's flavor. You can also make it your own with ingredient swaps and dietary adjustments. Store leftovers properly for quick meals later. Enjoy the bright taste, especially after it sits a bit. Try serving it with crusty bread or a salad for a complete meal. Embrace your new soup-making skills!$

Cozy up with a bowl of Rainbow Garden Vegetable Soup that’s both hearty and healthy! Packed with fresh veggies like zucchini, carrots, and vibrant bell peppers, this colorful soup is sure to brighten your day. Follow our simple steps for a deliciously satisfying meal that’s perfect for any occasion.

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Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, sliced into thin rounds

2 stalks celery, chopped into small pieces

1 zucchini, diced into half-inch cubes

1 bell pepper (any color), diced

1 cup fresh green beans, trimmed and cut into 1-inch segments

1 can (14 oz) diced tomatoes, including juices

6 cups vegetable broth or stock

1 teaspoon dried basil

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

2 cups fresh spinach or kale, chopped coarsely

Juice of 1 lemon (optional, but recommended for a bright flavor)

Instructions

Begin by heating the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and sauté for approximately 4-5 minutes, or until the onion becomes translucent and soft.

Add the minced garlic to the pot, and sauté for an additional 1 minute, allowing the garlic to become fragrant but careful not to burn it.

Incorporate the sliced carrots and chopped celery into the pot, continuing to cook for another 5 minutes. This step will help to slightly soften these vegetables.

Next, add the diced zucchini, bell pepper, and green beans to the mixture. Sauté everything together for an additional 3-4 minutes, stirring occasionally to ensure even cooking.

Pour in the can of diced tomatoes along with their juices, followed by the vegetable broth. Sprinkle in the dried basil, thyme, and season generously with salt and pepper. Increase the heat and bring the mixture to a rapid boil.

Once boiling, reduce the heat to a gentle simmer. Cover the pot and let the soup cook for about 20-25 minutes, or until all the vegetables are tender and the flavors meld together beautifully.

After simmering, stir in the chopped spinach or kale, and allow to cook for an additional 3-5 minutes, until the greens are visibly wilted.

For a refreshing boost, squeeze the juice of 1 lemon into the pot and stir well. Taste the soup and adjust the seasoning with more salt and pepper if necessary.

Serve the soup warm, garnishing each bowl with a sprinkle of fresh herbs or a dusting of grated Parmesan cheese for added flavor, if desired.

- Presentation Tips: Ladle the soup into vibrant bowls and pair with crusty bread for a delightful meal. Consider adding a sprinkle of colorful microgreens on top for an extra pop of color!

Prep Time: 15 min | Total Time: 50 min | Servings: 6