Welcome to comfort in a bowl with our Harvest Vegetable Soup! Packed with vibrant, seasonal veggies and a hint of lemon, this soup is a delightful way to celebrate autumn's bounty. It's simple, hearty, and perfect for any chilly evening.
Olive oil is our base fat here, providing a smooth, fruity foundation for sautéing the onions and garlic. It also adds a touch of richness without overpowering the vegetables.
Onion and garlic are the aromatic backbone of this soup, offering depth and a gentle pungency that enhances the overall flavor.
Carrots and celery bring a classic mirepoix element, adding sweetness and subtle bitterness that balance the soup's flavors.
With zucchini and red bell pepper, you're adding a layer of texture and a pop of color, making each bite visually appealing and delightfully varied.
Green beans introduce a crisp, earthy note that complements the other veggies beautifully.
A can of diced tomatoes adds acidity and a slight sweetness, creating a rich, flavorful base for the broth.
Vegetable broth is the heart of our soup, providing depth and a savory backdrop for the vegetables.
A sprinkle of dried thyme and dried basil infuses the soup with earthy, aromatic notes that feel like a warm hug.
Kale adds a nutritious punch and a slightly bitter edge, which mellows out as it cooks.
A splash of lemon juice at the end brightens everything up, tying all the flavors together with a refreshing zing.
This soup is delightful on its own but pairs wonderfully with a slice of crusty bread or a warm, buttery biscuit. If you're feeling indulgent, a sprinkle of freshly grated Parmesan cheese on top would be divine.
Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the onion and garlic. Stir them around for a few minutes until the onion turns translucent and fills your kitchen with a mouthwatering aroma.
Add the carrots and celery next. Let them cook for about 5 minutes. You want them to start softening up but still hold their shape.
Now, in go your zucchini, red bell pepper, and green beans. Sauté these for another 3 minutes, just until they start to soften and their colors pop.
Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir, then season with dried thyme, dried basil, and a pinch of salt and pepper. Bring it all to a boil.
Once boiling, reduce the heat to a simmer and let it bubble away gently for about 20 minutes. This gives the flavors time to meld beautifully.
Finally, stir in the kale and cook for another 5 minutes until it's wilted and tender. Finish with a splash of lemon juice, give it a final taste, and adjust the seasoning if needed.
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