Hearty Garden Medley Soup

Name: Hearty Garden Medley Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, sliced; 1 zucchini, diced; 1 cup green beans, trimmed; 1 large tomato, diced; 4 cups low-sodium vegetable broth; 1 tsp dried thyme; 1/2 tsp black pepper; 1/2 tsp salt; 1 cup chopped kale; 1/4 cup fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 25 min

🍽 Serves: 6

★★★★★

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Welcome to a comforting bowl of Hearty Garden Medley Soup, a vibrant mix of fresh vegetables and aromatic herbs that will warm you from the inside out. Perfect for any season, this soup is a nourishing blend of flavors that brings the garden right to your kitchen.

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Ingredients for Hearty Garden Medley Soup

Olive oil is your starting point, providing a smooth base to sauté the vegetables. Onion and garlic are the aromatic backbone, adding depth and a hint of sweetness. Carrots and celery bring a classic blend of sweetness and crunch. Zucchini and green beans add a fresh, garden-like quality, while the tomato infuses a touch of acidity to balance the flavors. Vegetable broth ties everything together, creating a rich and savory base. The thyme, black pepper, and salt enhance the natural flavors without overpowering them. Finally, kale and parsley are added for a burst of color and nutrients, rounding out the soup with their earthy notes.

Tips & Tricks

If you prefer a heartier soup, add a can of drained beans for extra protein.
For a smoother texture, blend half of the soup before adding the kale.
Don't rush the simmering step; it allows the flavors to fully develop.

Serving Suggestions

This soup pairs wonderfully with a crusty bread or a warm baguette, perfect for dipping. A side salad with a light vinaigrette complements the heartiness of the soup and adds a refreshing touch. If you're feeling adventurous, sprinkle some grated Parmesan over the top for a savory finish.

Frequently Asked Questions

Can I freeze this soup?: Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. Freeze for up to three months.
Can I use other vegetables?: Absolutely! Feel free to swap in seasonal vegetables or whatever you have on hand. Just keep the overall volume similar for best results.
Is this soup vegan?: Yes, this recipe is entirely vegan, as long as you use a vegetable broth that is free from animal products.

Hearty Garden Medley Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion and garlic. Sauté them for about five minutes until the onion becomes translucent and fragrant. Next, toss in the carrots and celery. Stir them occasionally for another five minutes, allowing them to soften slightly.

Now, add the zucchini, green beans, and tomato. Stir the mix occasionally for about five minutes, letting the vegetables meld together. Pour in the vegetable broth, and sprinkle in the thyme, black pepper, and salt. Bring everything to a boil, ensuring the flavors start to meld.

Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes. This allows the vegetables to soften and the flavors to deepen. After that, stir in the kale and let it simmer uncovered for an additional five minutes. This will soften the kale just enough. Finally, remove the pot from heat and stir in the parsley right before serving to retain its fresh flavor.

Why You'll Love This Recipe

It's packed with fresh, seasonal vegetables for maximum flavor.
Quick and easy to prepare — all in one pot.
Uses common pantry staples, so no special trips to the store.
Great for meal prep — it tastes even better the next day.

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, sliced

2 stalks celery, sliced

1 zucchini, diced

1 cup green beans, trimmed

1 large tomato, diced

4 cups low-sodium vegetable broth

1 tsp dried thyme

1/2 tsp black pepper

1/2 tsp salt

1 cup chopped kale

1/4 cup fresh parsley, chopped

Step-by-step Instructions

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

2. Add the onion and garlic, sauté until onion is translucent, about 5 minutes.

3. Stir in carrots and celery, cook for another 5 minutes.

4. Add zucchini, green beans, and tomato, stirring occasionally for 5 minutes.

5. Pour in vegetable broth, add thyme, pepper, and salt, bring to a boil.

6. Reduce heat, cover, and simmer for 15 minutes.

7. Stir in kale and simmer uncovered for another 5 minutes.

8. Remove from heat and stir in parsley before serving.

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