Traditional Hearty Vegetable Soup

Name: Traditional Hearty Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, sliced; 2 potatoes, diced; 1 cup green beans, chopped; 1 cup corn kernels; 1 bell pepper, chopped; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried basil; Salt and pepper to taste; 1 cup chopped kale; 1 tbsp lemon juice

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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This Traditional Hearty Vegetable Soup is like a warm hug on a chilly day. Packed with vibrant veggies and wholesome flavors, it's a comforting dish that brings the whole family together around the table. Perfect for a cozy weeknight dinner or a meal prep staple.

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Ingredients for Traditional Hearty Vegetable Soup

Let's break down the magic behind each component of this soup:

Olive oil is used to sauté our base veggies, adding a subtle richness. Onion and garlic form the aromatic foundation, infusing the soup with depth. Carrots and celery lend a classic mirepoix flavor, while potatoes provide heartiness. Green beans and corn bring a sweet crunch, and bell pepper adds a hint of sweetness. A can of diced tomatoes gives it a tangy touch, and vegetable broth creates the comforting base. Thyme and basil offer an earthy fragrance, and finally, a dash of salt and pepper rounds everything out. Adding kale at the end ensures a hit of greens, and a splash of lemon juice brightens the entire dish.

Tips & Tricks

For extra protein, toss in a can of rinsed chickpeas or white beans.
Feel free to swap any veggies based on season or preference — zucchini or squash work wonderfully.
If you prefer a thicker soup, mash a few of the potatoes against the side of the pot.
For a spicy kick, add a pinch of red pepper flakes with the spices.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a warm, cheesy grilled sandwich. For a bit of creaminess, top each serving with a dollop of sour cream or a sprinkle of parmesan cheese. It's also lovely alongside a simple green salad for a light, balanced meal.

Frequently Asked Questions

Can I freeze this soup?: Absolutely! This soup freezes well. Just let it cool completely before transferring it to airtight containers. It should keep for up to three months in the freezer.
Can I use fresh tomatoes instead of canned?: Yes, you can use about two cups of chopped fresh tomatoes. However, the canned variety adds a bit more concentrated flavor and juiciness.
What if I don't have vegetable broth?: Water can be used in a pinch, though you might want to adjust the seasoning to compensate for the loss of flavor.

Traditional Hearty Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once warm, toss in the chopped onion and minced garlic. Let them mingle for a few minutes until the onion turns translucent and they fill your kitchen with a delightful aroma.

Next, stir in the sliced carrots and celery. Let them cook for about five minutes, softening slightly while they absorb those lovely flavors.

Now, it's time to add more substance. Introduce the diced potatoes, chopped green beans, corn, and bell pepper to the mix. Give it all a good stir, ensuring everything is well-coated with the oily, aromatic goodness.

Pour in the diced tomatoes and vegetable broth, then sprinkle in the thyme, basil, salt, and pepper. Bring the pot to a boil. Once boiling, reduce the heat and let it simmer for about 25 minutes. You'll know it's ready when the vegetables are tender and the flavors have melded beautifully.

As the final touch, stir in the chopped kale and a tablespoon of lemon juice. Allow it to cook for another five minutes. This step not only ensures the kale retains its vibrant green color but also infuses the soup with a fresh, zesty finish.

Why You'll Love This Recipe

Loaded with fresh, seasonal vegetables for a burst of flavor and nutrition.
Simple, wholesome ingredients you likely have on hand.
Quick to prepare, making it ideal for busy schedules.
Flexible and adaptable to whatever veggies you have in the fridge.
Vegan and gluten-free, pleasing almost every dietary preference.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, sliced

2 potatoes, diced

1 cup green beans, chopped

1 cup corn kernels

1 bell pepper, chopped

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

Salt and pepper to taste

1 cup chopped kale

1 tbsp lemon juice

Step-by-step Instructions

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

2. Add the chopped onion and minced garlic, sauté until the onion is translucent.

3. Stir in the sliced carrots and celery, cooking for about 5 minutes.

4. Add the diced potatoes, chopped green beans, corn, and bell pepper, stir well.

5. Mix in the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.

6. Bring the soup to a boil, then reduce the heat to low and simmer for 25 minutes, or until the vegetables are tender.

7. Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes.

8. Taste and adjust seasoning if needed before serving.

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