Hearty Vegetable Soup

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📖 Description

This hearty vegetable soup is a nourishing and comforting meal, perfect for chilly days or whenever you need a healthy boost. Packed with seasonal vegetables, beans for protein, and a flavorful broth, this soup is not only filling but also incredibly wholesome. It’s easy to customize with whatever veggies you have on hand, making it both budget-friendly and versatile.

📝 Ingredients for Hearty Vegetable Soup

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 3 carrots, diced

  • 2 celery stalks, diced

  • 2 medium potatoes, peeled & cubed

  • 1 zucchini, diced

  • 1 cup green beans, chopped

  • 1 can (14 oz) diced tomatoes

  • 1 can (15 oz) cannellini beans (or kidney beans), drained & rinsed

  • 6 cups vegetable broth (low-sodium preferred)

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 bay leaf

  • Salt & black pepper, to taste

  • 2 cups chopped fresh spinach or kale

  • Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

  3. Stir in potatoes, zucchini, and green beans. Cook for another 5 minutes.

  4. Add diced tomatoes, beans, vegetable broth, thyme, oregano, bay leaf, salt, and pepper.

  5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.

  6. Stir in spinach or kale and simmer for 2–3 minutes until wilted.

  7. Remove bay leaf, taste, and adjust seasoning.

  8. Garnish with fresh parsley and serve warm with crusty bread.

🗒️ Notes

  • This soup tastes even better the next day as flavors deepen.

  • Can be frozen in portions for up to 3 months.

  • Use seasonal vegetables to keep it fresh and budget-friendly.

  • To make it heartier, add cooked pasta, rice, or quinoa.

💡 Tips

  • For extra flavor, add a splash of lemon juice or balsamic vinegar before serving.

  • If you like spice, stir in a pinch of red pepper flakes.

  • Make it creamy by blending half the soup and mixing it back into the pot.

  • Add fresh herbs (thyme, basil, rosemary) at the end for a burst of flavor.

🍽️ Servings

  • Serves 6–8 people

  • Serving size: ~2 cups

📊 Nutritional Info (per serving, approx.)

  • Calories: 180

  • Protein: 7g

  • Carbohydrates: 32g

  • Dietary Fiber: 9g

  • Sugars: 7g

  • Fat: 5g

  • Saturated Fat: 1g

  • Sodium: 620mg

🌟 Benefits

  • High in fiber → promotes digestion and keeps you full longer.

  • Rich in vitamins & minerals → boosts immunity and overall health.

  • Low in calories & fat → great for weight management.

  • Plant-based protein from beans → supports muscle health.

  • Heart-healthy thanks to antioxidants and low cholesterol.

❓ Q & A

Q1: Can I make this soup in a slow cooker?
Yes! Add all ingredients (except spinach/kale) to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in greens before serving.

Q2: Can I add meat to this soup?
Absolutely—shredded chicken, beef, or turkey can be added for extra protein.

Q3: How do I thicken the soup?
Mash some of the potatoes/beans with a spoon, or blend a small portion of the soup.

Q4: Is it gluten-free?
Yes, as long as you don’t add pasta or check that your broth is gluten-free.

Q5: Can I freeze this soup?
Yes, it freezes beautifully. Cool completely, portion into airtight containers, and freeze up to 3 months.

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