Easy Vegetable Soup

Imagine a pot simmering on the stove, filling your kitchen with the comforting aroma of fresh vegetables and herbs.

There’s something about a warm bowl of vegetable soup that feels like a cozy hug, and the best part? It’s incredibly easy to make.

Watch as simple ingredients transform into a delicious, hearty soup that nourishes the soul.

Ready to bring this delightful dish to life? Let’s get started.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 chopping board
• 1 chef’s knife
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups spinach leaves
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Easy Vegetable Soup, you can follow this timeline:

1. Reading and Gathering Ingredients (5 minutes)
   • Use this time to read through the recipe thoroughly and gather all the necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • 0:00 – 5:00: Dice the onion and mince the garlic.
   • 5:00 – 10:00: Slice the carrots and celery.
   • 10:00 – 12:00: Dice the zucchini.
   • 12:00 – 15:00: Trim and cut the green beans.
3. Cooking (30 minutes)
   • 0:00 – 5:00: Heat olive oil in the large pot over medium heat and sauté the diced onion until translucent.
   • 5:00 – 6:00: Stir in the minced garlic and cook for another minute.
   • 6:00 – 8:00: Add sliced carrots, celery, zucchini, and green beans to the pot.
   • 8:00 – 10:00: Pour in diced tomatoes and vegetable broth.
   • 10:00 – 12:00: Stir in dried thyme, dried basil, salt, and black pepper.
   • 12:00 – 32:00: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
   • 32:00 – 34:00: Add spinach leaves and cook until wilted.
   • 34:00 – 35:00: Stir in lemon juice and remove the pot from heat.
4. Resting Time (10 minutes)
   • 35:00 – 45:00: Let the soup rest for 10 minutes before serving.

Adjust the timeline as needed based on your personal pace and any additional steps you choose to include, such as adding a bay leaf or garnishing with fresh herbs.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute.

Add sliced carrots, celery, zucchini, and green beans to the pot.

Pour in diced tomatoes and vegetable broth.

Stir in dried thyme, dried basil, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and cook until wilted, about 2 minutes.

Stir in lemon juice and remove the pot from heat.

Let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Pair the soup with a slice of warm, crusty bread for a satisfying, hearty meal.
• Grilled Cheese Sandwich: Serve alongside a classic grilled cheese sandwich for a comforting, nostalgic combination.
• Side Salad: Complement the soup with a fresh, crisp side salad for a light and balanced meal.
• Rice or Quinoa: Add a scoop of rice or quinoa to the soup for extra texture and to make the meal more filling.
• Herb Butter: Top with a dollop of herb-infused butter for a smooth, flavorful finish that enriches the soup’s taste.

Storage

To store Easy Vegetable Soup, let it cool completely.

Then transfer it to airtight containers.

Refrigerate for up to 4 days.

Alternatively, freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze Easy Vegetable Soup, let it cool completely.

Then transfer it to airtight containers, leaving space for expansion.

Label with the date and freeze for up to three months.

Reheating

To reheat Easy Vegetable Soup, warm it on the stovetop over medium heat.

Stir occasionally until heated through.

Alternatively, microwave in a microwave-safe bowl, covered, in 1-minute intervals.

Final Thoughts

This Easy Vegetable Soup is a versatile and comforting dish.

It’s perfect for any occasion and easy to customize with your favorite seasonal ingredients.

The preparation is straightforward, requiring minimal equipment and effort.

With a rich blend of vegetables and herbs, this soup isn’t only flavorful but also nourishing.

Whether you’re looking for a warm meal on a chilly day or a healthy option for lunch, this recipe is sure to satisfy. Enjoy the vibrant flavors and the simplicity of this delightful soup.

Frequently Asked Questions

Can I Make This Soup in a Slow Cooker?

Yes, you can. Sauté onions and garlic first, then transfer to the slow cooker. Add all ingredients except spinach and lemon juice. Cook on low for 6-8 hours. Stir in spinach and lemon juice before serving.

Is It Possible to Make This Soup Gluten-Free?

You can easily make this soup gluten-free. Confirm all ingredients, especially vegetable broth and canned tomatoes, are certified gluten-free. Use fresh herbs instead of dried ones if needed. Always verify labels to avoid cross-contamination.

What Can I Substitute for Vegetable Broth?

Substitute vegetable broth with chicken or beef broth for a richer taste. For a vegetarian option, use water and adjust seasoning with bouillon cubes or paste. Make certain to taste and adjust salt accordingly for balance.

How Can I Make This Soup Spicier?

To spice up the soup, add 1/2 teaspoon crushed red pepper flakes or 1 diced jalapeño during step 4. Alternatively, incorporate 1 teaspoon cayenne pepper with the other spices in step 6 for a fiery kick.

Can I Use Frozen Vegetables Instead of Fresh?

You can substitute frozen vegetables for fresh ones. Thaw them beforehand to maintain texture. Reduce cooking time since frozen veggies are partially cooked. Guarantee even distribution by stirring frequently. Adjust seasoning as frozen veggies might be less flavorful.