Comfort of Homemade Vegetable Soup
A warm and hearty vegetable soup perfect for autumn, showcasing seasonal produce and customizable to your preferences.
Ingredients
Base Ingredients
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
Vegetables
- 2 cups small potatoes, diced (about 2 small potatoes)
- 14.5 oz diced tomatoes, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 6 cups low-sodium vegetable broth
- 1 cup green beans, trimmed and chopped (fresh or frozen)
- to taste lemon juice
- to taste salt and pepper
- to taste red pepper flakes (optional, for a kick)
Optional Add-ins
- spinach or kale, peas, corn, beans, or lentils Feel free to add extra veggies or additions as per preference.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, sliced carrots, and celery with a pinch of salt. Cook for 5-7 minutes until the vegetables soften and begin to emit their fragrances.
- Stir in the minced garlic and tomato paste, letting them mingle with the vegetables for 1-2 minutes.
Cooking
- Add the diced potatoes, diced tomatoes with juices, dried oregano, dried thyme, and bay leaf. Pour in the vegetable broth and stir to combine, then bring to a boil before reducing to a gentle simmer.
- Cover and simmer for 15-20 minutes until potatoes are nearly tender. Add the green beans (and any optional veggies), then simmer for an additional 5-10 minutes.
- Add spinach or kale, and cook for 1-2 minutes until wilted. Incorporate any beans or lentils if desired.
- Finish with fresh lemon juice, seasoning with salt, pepper, and red pepper flakes to taste.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Can be made ahead for deeper flavors.