Vegetable Soup Hearty & Cozy (Print Version)
Comforting vegetable soup of tender seasonal vegetables simmered in a savory herb broth.
# What You’ll Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 2 medium potatoes, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup corn kernels (fresh or frozen)
10 - 1 cup peeled and diced tomatoes (fresh or canned)
11 - 1 cup baby spinach leaves
→ Liquids & Seasonings
12 - 6 cups vegetable broth
13 - 1 teaspoon salt (or to taste)
14 - ½ teaspoon ground black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried basil
17 - 1 bay leaf
18 - 2 tablespoons chopped fresh parsley (for garnish)
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
02 - Add the sliced carrots, chopped celery, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the diced zucchini, green beans, corn kernels, and diced tomatoes. Pour in the vegetable broth and stir to combine.
04 - Add salt, black pepper, dried thyme, dried basil, and the bay leaf. Bring the soup to a boil, then reduce the heat to a gentle simmer.
05 - Simmer uncovered for 25 to 30 minutes, stirring occasionally, until all vegetables are fork-tender.
06 - Stir in the baby spinach and cook for an additional 2 minutes until wilted. Remove and discard the bay leaf.
07 - Taste and adjust seasoning as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve hot.
# Expert Tips:
01 -
- It forgives almost any substitution or mistake, which means you can make it your own without stress.
- The layers of herbs and fresh vegetables create a depth of flavor that surprises people who expect soup to be boring.
02 -
- If you add the salt before simmering, the broth will concentrate and you may end up with a soup that tastes far saltier than you intended, so always adjust at the end.
- Dropping the spinach in too early turns it into a grayish mush, so those final two minutes are the only window that keeps it bright and appealing.
03 -
- Toss a parmesan rind into the simmering broth and remove it before serving for a savory richness that costs almost nothing and surprises everyone at the table.
- Cut all your vegetables to roughly the same size so every spoonful has a balanced mix instead of one giant potato chunk next to a tiny fleck of carrot.