Vegetable Soup — Hearty Comfort (Printable)
Comforting vegetable soup of carrots, potatoes, zucchini and spinach simmered in herb broth.
# What You'll Need:
→ Vegetables and Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced into rounds
05 - 2 celery stalks, chopped
06 - 2 medium potatoes, peeled and diced
07 - 1 medium zucchini, diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup corn kernels, fresh or frozen
10 - 1 cup tomatoes, peeled and diced, fresh or canned
11 - 1 cup baby spinach leaves
→ Liquids and Seasonings
12 - 6 cups vegetable broth
13 - 1 teaspoon kosher salt, or to taste
14 - 1/2 teaspoon freshly ground black pepper
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried basil
17 - 1 bay leaf
18 - 2 tablespoons fresh parsley, chopped, for garnish
# How to Make It:
01 - Heat the 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 the salt, black pepper, dried thyme, dried basil, and 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 leaves 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 Advice:
01 -
- It is the kind of soup that forgives every mistake, welcomes every substitution, and still tastes like you spent all day on it.
- The layering of thyme and basil with fresh vegetables creates a broth so fragrant you will catch yourself inhaling over the pot before it is even done.
02 -
- If you add the spinach too early it will turn an unappetizing olive color, so always wait until the last two minutes.
- Tossing a parmesan rind into the simmering broth transforms the flavor entirely, but remember to remove it before serving and note that it makes the dish no longer vegan.
03 -
- Dice all your vegetables before you turn on the stove because once things start moving, the soup comes together fast and you will not want to stop and chop.
- A splash of lemon juice or a teaspoon of apple cider vinegar stirred in right before serving brightens the entire pot in a way that salt alone cannot.