Hearty Vegetable Soup

This comforting, nutrient-packed vegetable soup is loaded with vibrant vegetables in a flavorful broth. It’s easily customizable with what you have on hand and perfect for any season.

Ingredients

Base Aromatics:

• 2 tbsp olive oil or butter
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• Salt and black pepper to taste

Vegetables (Choose 4–6, about 4–5 cups total):

• 1 large potato (Yukon Gold or russet), peeled and cubed
• 1 zucchini or yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 bell pepper (any color), diced
• 1 small sweet potato, peeled and cubed
• 1 cup chopped cabbage or kale
• 1 cup chopped cauliflower or broccoli florets

Broth & Seasonings:

• 6 cups vegetable broth (or chicken broth)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried oregano
• ½ tsp smoked paprika (optional, for depth)
• 2 tbsp tomato paste
• 1 tbsp soy sauce or Worcestershire sauce (optional, for umami)

Finishing Touches:

• 1 (15 oz) can beans (cannellini, kidney, or chickpeas), rinsed (optional for protein)
• ¼ cup chopped fresh parsley or basil
• 2 tbsp lemon juice or red wine vinegar
• Grated Parmesan or nutritional yeast for serving (optional)
• Crusty bread for serving

Instructions

1. Sauté Aromatics:
   • Heat oil in a large pot or Dutch oven over medium heat.
   • Add onion, carrots, and celery. Cook 5–7 minutes until softened.
   • Stir in garlic and cook 1 minute until fragrant.
2. Build the Soup:
   • Add tomato paste and cook 1 minute, stirring.
   • Add potatoes and any other hearty, long-cooking vegetables (like sweet potato or cabbage).
   • Pour in broth and diced tomatoes. Add bay leaf, thyme, oregano, smoked paprika, salt, and pepper.
   • Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes.
3. Add Remaining Vegetables:
   • Add softer vegetables (zucchini, green beans, bell pepper, corn, peas, broccoli) and beans if using.
   • Simmer uncovered 10–15 more minutes, until all vegetables are tender.
4. Finish & Serve:
   • Remove bay leaf. Stir in lemon juice or vinegar and fresh herbs.
   • Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if tomatoes taste too acidic.
   • Ladle into bowls. Top with Parmesan or nutritional yeast if desired.
   • Serve hot with crusty bread.

Customization Ideas

• Creamy version: Blend 1–2 cups of the soup and stir back in, or add ½ cup cream or coconut milk at the end.
• Italian-style: Add ½ cup small pasta (like ditalini) and a handful of spinach in the last 10 minutes of cooking.
• Mexican twist: Use fire-roasted tomatoes, add cumin and chili powder, and top with cilantro, avocado, and a squeeze of lime.