Classic Hearty Vegetable Soup Recipe

If you’re looking for a recipe that embodies warmth and comfort, look no further than this Classic Hearty Vegetable Soup. Bursting with flavor, it’s the perfect dish for chilly nights or any time you need a nutritious pick-me-up. This plant-based soup showcases a colorful array of vegetables, making it a delightful option for both vegans and those simply looking to incorporate more vegetable & plant-based soups into their diet.

Imagine a steaming bowl filled with tender carrots, zucchini, and green beans, all simmered to perfection in a savory broth. This soup is not only delicious but also incredibly versatile, allowing you to use whatever seasonal vegetables you have on hand.

The Ultimate Comfort Food: Classic Hearty Vegetable Soup

A warm bowl of vegetable soup filled with carrots, zucchini, and green beans, garnished with parsley, in a cozy kitchen setting.

This Classic Hearty Vegetable Soup is a delightful blend of fresh vegetables simmered in a rich, savory broth. The taste is vibrant and satisfying, with each spoonful offering a medley of flavors that dance on your palate.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 can (14.5 oz) diced tomatoes with juices
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
2 cups spinach or kale, chopped
Chopped fresh parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).
Add Vegetables: Stir in the carrots and celery, cooking for an additional 5 minutes. Then, add zucchini and green beans, cooking for another 3 minutes.
Pour in Broth: Add the diced tomatoes with their juices, vegetable broth, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes, until the vegetables are tender.
Finish with Greens: Stir in the spinach or kale and cook for another 5 minutes until wilted.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot!