There’s something about a simmering pot of vegetable soup that just feels like home. I remember one particularly blustery winter day, I was dead-set on creating the best healthy vegetable soup. I chopped, I stirred, I tasted – but it was missing that ‘oomph’. You know what? It turns out the secret was in the simmer. My mom always said, “Let the pot do the work, honey,” and she was right. Once I let those veggies mingle and marry in the heat, the flavors blossomed like a garden in spring.
Now, this recipe is a staple in my kitchen. It’s my go-to comfort food that I swear by, and it’s honestly so easy to make. The kids love when I let them pick out the veggies at the farmer’s market, and I love knowing they’re getting a bowl full of nutrients. So, if you’re looking for a heartwarming, body-nourishing bowl of goodness, I’ve got just the thing for you!
Ingredients
Now, about those ingredients… I’ve learned to keep it simple yet flavorful, and here’s the lineup for my go-to veggie soup. (Don’t worry if you have to make a swap – I’ll get to that later.)
- 2 tablespoons of olive oil (extra-virgin, if you have it)
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper, any color, diced
- 1 zucchini, diced
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) of diced tomatoes, with juice
- 6 cups of vegetable broth (homemade or store-bought)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup of chopped kale or spinach
- 1 can (15 oz) of cannellini beans, drained and rinsed
Instructions
see continuation on next page
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