Easy Vegetable Soup

why make this recipe

This soup is quick, healthy, and full of vegetables. It uses simple ingredients you may already have. It is good for a weeknight meal or a light lunch.

introduction

Easy Vegetable Soup is a warm, simple soup with many vegetables and mild herbs. You can change the vegetables to what you have. It cooks in one pot and fills the kitchen with a nice smell. If you like quick and simple meals, try this 3-ingredient sloppy joe recipe as another easy option.

how to make Easy Vegetable Soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Cook and stir until they are soft, about 5 minutes.
3. Add the minced garlic, diced zucchini, and diced bell pepper. Cook for 2–3 minutes more.
4. Pour in the vegetable broth and the can of diced tomatoes. Add the dried oregano, salt, and pepper.
5. Bring the soup to a boil. Then lower the heat and let it simmer for about 20 minutes.
6. Stir in the kale or spinach and cook until the greens are wilted.
7. Taste the soup and add more salt or pepper if you need it. Serve the soup hot.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups kale or spinach

Directions :

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Stir in the garlic, zucchini, and bell pepper, and cook for another 2-3 minutes.
4. Add the vegetable broth, diced tomatoes, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 20 minutes.
6. Stir in the kale or spinach and cook until wilted.
7. Adjust seasonings to taste and serve hot.

how to serve Easy Vegetable Soup

Serve the soup hot in bowls. Add a piece of crusty bread or a slice of toast. You can top it with a little grated cheese or a squeeze of lemon for bright taste. It also pairs well with a simple salad.

how to store Easy Vegetable Soup

Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stove until hot.

tips to make Easy Vegetable Soup

• Chop vegetables in similar sizes so they cook evenly.
• Do not overcook the greens; add them last so they stay bright.
• Taste the soup near the end and add salt or pepper as needed.
• Use low-sodium broth if you want to control the salt.
• Add a can of drained beans for more protein and bulk.

variation (if any)

• Add diced potatoes or sweet potatoes for a heartier soup.
• Stir in cooked pasta or rice for more body.
• Use different herbs like thyme or basil.
• Make it creamy by blending part of the soup and stirring it back in.
• Add cooked chicken, tofu, or beans for extra protein.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Add frozen vegetables a few minutes earlier if they need more time, and reduce simmer time as needed.

Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and freezes nicely for a quick meal later.

Q: Can I use other greens besides kale or spinach?
A: Yes. Swiss chard, collard greens, or baby spinach all work well. Adjust cook time for tougher greens.

Q: Do I need to peel the carrots or potatoes?
A: Peeling is optional. Wash them well and cut to even size.

Q: How can I make the soup spicier?
A: Add a pinch of red pepper flakes or a small diced chili when you add the garlic.

Easy Vegetable Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

A warm, simple soup packed with healthy vegetables and mild herbs, perfect for a quick weeknight meal.

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Ingredients

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• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups kale or spinach

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Cook and stir until they are soft, about 5 minutes.
3. Add the minced garlic, diced zucchini, and diced bell pepper. Cook for 2–3 minutes more.
4. Pour in the vegetable broth and the can of diced tomatoes. Add the dried oregano, salt, and pepper.
5. Bring the soup to a boil. Then lower the heat and let it simmer for about 20 minutes.
6. Stir in the kale or spinach and cook until the greens are wilted.
7. Taste the soup and add more salt or pepper if you need it. Serve the soup hot.

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Notes

Chop vegetables evenly for even cooking. Consider using low-sodium broth for controlling salt intake.

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Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg