Seasonal Veggie Soup (Printable Version)
A vibrant and hearty blend of fresh seasonal vegetables simmered to perfection.
# What You'll Need:
→ Fresh Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium zucchini, diced
07 - 1 red bell pepper, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 2 medium tomatoes, diced
10 - 2 cups chopped kale or spinach
→ Base & Seasonings
11 - 6 cups vegetable broth
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - ½ teaspoon black pepper
16 - 1 teaspoon salt, or to taste
→ Optional Additions
17 - 1 cup cooked white beans or chickpeas
18 - ½ cup small pasta or diced potatoes
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Incorporate diced zucchini, red bell pepper, green beans, and tomatoes. Cook for an additional 5 minutes, stirring occasionally.
03 - Pour in vegetable broth. Add bay leaf, dried thyme, oregano, black pepper, and salt. Bring the mixture to a boil.
04 - Lower the heat and allow the soup to simmer gently for 20 minutes.
05 - Stir in chopped kale or spinach along with optional beans or pasta/potatoes. Continue simmering for 5 to 10 minutes until all vegetables are tender.
06 - Remove the bay leaf. Adjust seasoning as needed. Serve the soup hot.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you spent all afternoon in the kitchen.
- You can use whatever vegetables are calling to you from the produce section, so it never feels boring twice.
- One pot means minimal cleanup, which feels like a small miracle on busy weeknights.
02 -
- Don't skip the step of softening the onion and garlic first, because that's where all the depth comes from, and rushing it makes the whole soup taste thin.
- If you're using very tender vegetables, reduce the final simmer time or they'll turn to mush, which teaches you quickly to taste along the way.
- Bay leaf looks innocent but it's powerful, so remember to fish it out before serving or your guests get an unwelcome surprise.
03 -
- Cut vegetables into similar sizes so they cook evenly and the soup feels intentional rather than chaotic.
- Keep extra broth on hand in case the soup reduces more than you expect, and remember that you can always add more but you can't take it out.