Vegetable Soup Recipe
This homemade vegetable soup is a comforting and nutritious meal, perfect for any day. It's packed with a variety of fresh vegetables and is both easy to make and incredibly versatile. Ideal for a healthy family dinner or a cozy meal for one.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 carrots diced
- 2 stalks celery diced
- 1 bell pepper chopped
- 1 zucchini sliced
- 1 cup green beans trimmed and cut
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash, peel, and chop the onions, garlic, carrots, celery, bell pepper, zucchini, and green beans into bite-sized pieces.
- Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent.
- Cook Vegetables: Add the diced carrots, celery, and chopped bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
- Add Zucchini and Green Beans: Incorporate the sliced zucchini and green beans, cooking for an additional 3 minutes.
- Include Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a boil.
- Season the Soup: Add dried basil, salt, and pepper. Adjust the seasoning according to your taste.
- Simmer: Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
- Final Adjustments: Before serving, taste the soup and adjust the seasoning if necessary.
Serving Suggestions:
- Serve this hearty vegetable soup with a side of crusty bread or a light salad.
- Garnish with fresh herbs, a dollop of sour cream, grated cheese, or croutons for added flavor and texture.
Storage and Reheating:
- Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Reheat on the stove over medium heat until hot, or in a microwave, stirring occasionally for even heating.
Notes
- Feel free to add or substitute vegetables based on availability and preference.
- For a heartier soup, consider adding beans, lentils, or cooked chicken.
- The soup can be made vegan by ensuring the use of a vegan broth.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
