Description
A hearty and wholesome vegetable soup packed with fresh garden vegetables, simmered in a flavorful herb-infused vegetable broth. Perfect for a healthy, comforting meal that’s both vegan and gluten free.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 zucchinis, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 2 cups baby spinach
Liquids & Canned
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Seasonings & Herbs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Heat olive oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the initial vegetables.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant and translucent, building a flavorful base for the soup.
- Cook carrots and celery: Add the diced carrots and celery stalks and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Add remaining vegetables: Stir in the diced zucchinis, yellow squash, red bell pepper, and green beans. Cook for an additional 5 minutes, allowing the vegetables to release their flavors and soften.
- Add liquids and seasonings: Pour in the can of diced tomatoes along with their juices and the 4 cups of vegetable broth. Add dried thyme, dried basil, salt, and black pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes until all the vegetables are tender.
- Add corn and spinach: Add the corn kernels and baby spinach to the pot and cook for an additional 5 minutes until the spinach wilts and corn is heated through.
- Adjust seasoning and garnish: Taste the soup and adjust salt or pepper as needed. Serve hot garnished with fresh parsley for a bright and fresh finish.
Notes
- The soup is vegan and gluten-free, making it suitable for a variety of dietary preferences.
- Fresh vegetables can be substituted with frozen if needed; adjust simmering time accordingly.
- To make it a heartier meal, add cooked beans or lentils during the simmering phase.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For added heat, sprinkle some crushed red pepper flakes during cooking.
