DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipesstation

Classic Garden Vegetable Soup Hearty and Comforting

by
- 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 bell pepper, chopped - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Juice of 1 lemon You can swap olive oil for coconut oil or butter. Both give a nice flavor. If you don't like onion, try shallots or leeks. Garlic can be replaced with garlic powder if needed. For a sweeter soup, use sweet bell peppers or add a pinch of sugar. You can change the veggies too. Try squash or peas instead of green beans. If you want a meatier soup, add cooked chicken or sausage. Use vegetable broth or chicken broth based on your taste. This soup is packed with nutrients. Each serving has about: - Calories: 150 - Protein: 5g - Carbohydrates: 30g - Dietary Fiber: 7g - Sugars: 5g - Fat: 3g This soup is low in calories but high in vitamins and minerals. The mix of veggies offers fiber, which helps digestion. Plus, the greens add iron and vitamins A and C. Enjoy this soup for a healthy meal that warms you up! {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes until it turns soft and clear. Next, add 2 minced garlic cloves and cook for 1 more minute, stirring often. This step builds a strong flavor base for your soup. Now, it’s time to add more veggies. Toss in 2 medium carrots, peeled and diced, along with 2 diced celery stalks and 1 chopped bell pepper of your choice. Cook this mix for 5 minutes. You want the veggies to become softer but not mushy. After that, add 1 diced zucchini and 1 cup of green beans cut into 1-inch pieces. Let them cook together for another 3 minutes. Now, pour in 4 cups of vegetable broth and add a 14-ounce can of diced tomatoes, juices included. Stir the pot to combine everything well. Add 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and a pinch of salt and pepper. Bring the soup to a gentle boil. This helps release the rich smells of the herbs. Once the soup boils, lower the heat to let it simmer. Keep it uncovered and let it cook for about 15-20 minutes. This simmering time allows all the vegetables to become tender and mix their flavors. After that, stir in 1 cup of corn kernels and 2 cups of roughly chopped fresh spinach or kale. Cook for another 2-3 minutes until the greens turn bright. Just before serving, add the juice of 1 lemon to brighten the flavor. Taste and adjust the seasoning if needed. To make the flavor pop, start with fresh ingredients. Use ripe tomatoes and firm vegetables. Sauté the onion until soft to develop a sweet base. Add the garlic just before other veggies to keep its bright taste. Don't rush the simmering; let the soup cook slowly to blend the flavors well. A splash of lemon juice at the end brings a bright kick. One common mistake is overcooking the vegetables. This can make them mushy and bland. Cut all veggies to similar sizes for even cooking. Avoid using too much salt at first; taste as you go. Lastly, don’t skip the herbs. They add depth and aroma, making your soup stand out. Gather your tools before starting. You will need: - A large pot or Dutch oven - A sharp knife for chopping - A cutting board - A wooden spoon for stirring - Measuring spoons for accuracy - A can opener for the tomatoes Having these ready will make your cooking process smooth and enjoyable. Pro Tips Fresh Ingredients Matter: Using fresh vegetables will enhance the flavor and nutrition of your soup. Visit your local farmer's market for the best seasonal produce. Customize Your Veggies: Feel free to swap out any vegetables you don't have on hand or prefer. This soup is versatile and can accommodate whatever is in your fridge. Herb Variations: Try adding fresh herbs like parsley or cilantro just before serving for an extra burst of flavor and freshness. Make It Heartier: For a more filling soup, consider adding cooked beans or lentils to the mix, which will also boost the protein content. {{image_4}} You can easily add protein to this soup. Beans, lentils, or chicken work well. For a quick boost, use canned beans like cannellini or chickpeas. If you want meat, shredded chicken or turkey adds heartiness. Cook your protein separately and stir it in at the end. This keeps it tender and juicy. Choose vegetables based on the season. In spring, try peas and asparagus. Summer is great for tomatoes and squash. Fall offers root veggies like butternut squash and parsnips. Winter brings hearty greens like kale and collards. Mixing seasonal veggies makes the soup fresh and vibrant. This soup is naturally vegan if you use vegetable broth. To keep it gluten-free, ensure your broth is gluten-free. Most vegetable broths are safe, but always check the label. You can also add quinoa or rice for a filling option. Adjust the herbs and spices to suit your taste, keeping it healthy and enjoyable. To store leftovers, let the soup cool. Then, pour it into airtight containers. This keeps the soup fresh and tasty. I recommend using glass containers for best results. Label the containers with the date. Store them in the fridge for up to four days. Make sure to check for any changes in smell or color before eating. Freezing is a great way to keep your soup longer. Once cooled, transfer the soup to freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly to avoid freezer burn. You can freeze the soup for up to three months. For easy use, consider freezing in single servings. This way, you can thaw just what you need. When you're ready to enjoy your soup, remove it from the fridge or freezer. For refrigerated soup, pour it into a pot and heat on medium. Stir often to heat evenly. If frozen, place the soup in the fridge overnight to thaw. Then follow the same steps. You can also use a microwave if you're in a hurry. Heat in short bursts, stirring in between, until hot. Always taste and adjust seasoning after reheating. Enjoy your hearty soup! To enhance the flavor, you can add fresh herbs, like parsley or dill. A splash of vinegar or hot sauce also boosts taste. Lemon juice adds brightness. For deeper flavor, try roasting your veggies first. This adds a nice caramelized taste. You can also add a dash of smoked paprika for a warm, smoky kick. Yes, you can use canned vegetables in your soup. Drain and rinse them to cut down on sodium. Canned veggies save time and add flavor. However, fresh veggies give a better texture. You might miss the crunch of fresh ones. If you use canned, add them near the end of cooking. This keeps them from getting mushy. Many side dishes pair well with vegetable soup. Crusty bread is a great option. A simple green salad adds freshness. You can also serve grilled cheese sandwiches for a classic combo. Crackers or breadsticks are fun additions too. Consider a light fruit salad for a sweet side. Homemade vegetable soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Frozen soup can last up to 3 months. Just thaw it in the fridge before serving. Reheat on the stove or in the microwave. This article gave you clear steps to make a great vegetable soup. We covered ingredients, cooking methods, and tips to get the best flavor. Remember to try out substitutions to fit your tastes. Also, don’t hesitate to explore variations for different diets. Storing leftovers the right way will help you enjoy your soup later. With these tools and info, you can create a tasty meal. So, gather your ingredients and get cooking!

WANT TO SAVE THIS RECIPE?

Welcome to my kitchen, where comfort meets flavor! Today, I’m excited to share my recipe for Classic Garden Vegetable Soup. This hearty dish is packed with fresh veggies and perfect for any meal. Whether you’re a busy parent or a culinary novice, this soup is simple to make and bursting with nutrients. Get ready to warm your soul and satisfy your cravings with every spoonful!

Why I Love This Recipe

  1. Fresh Ingredients: This soup is packed with vibrant, garden-fresh vegetables that not only enhance the flavor but also provide a nutritious boost.
  2. Easy to Make: The straightforward steps make this recipe perfect for both novice cooks and experienced chefs looking for a quick meal.
  3. Customizable: You can easily swap in your favorite vegetables or adjust the herbs and spices to cater to your personal taste preferences.
  4. Comforting and Hearty: This soup is not only delicious but also comforting, making it an ideal choice for chilly days or when you need a pick-me-up.

Ingredients

List of Ingredients

– 2 tablespoons olive oil

– 1 medium onion, finely chopped

– 2 garlic cloves, minced

– 2 medium carrots, peeled and diced

– 2 celery stalks, diced

– 1 bell pepper, chopped

– 1 medium zucchini, diced

– 1 cup green beans, trimmed and cut into 1-inch pieces

– 1 cup corn kernels

– 4 cups vegetable broth

– 1 can (14 oz) diced tomatoes, with juices

– 1 teaspoon dried thyme

– 1 teaspoon dried basil

– Salt and pepper to taste

– 2 cups fresh spinach or kale, roughly chopped

– Juice of 1 lemon

Substitutions and Alternatives

You can swap olive oil for coconut oil or butter. Both give a nice flavor. If you don’t like onion, try shallots or leeks. Garlic can be replaced with garlic powder if needed. For a sweeter soup, use sweet bell peppers or add a pinch of sugar. You can change the veggies too. Try squash or peas instead of green beans. If you want a meatier soup, add cooked chicken or sausage. Use vegetable broth or chicken broth based on your taste.

Nutritional Information

This soup is packed with nutrients. Each serving has about:

– Calories: 150

– Protein: 5g

– Carbohydrates: 30g

– Dietary Fiber: 7g

– Sugars: 5g

– Fat: 3g

This soup is low in calories but high in vitamins and minerals. The mix of veggies offers fiber, which helps digestion. Plus, the greens add iron and vitamins A and C. Enjoy this soup for a healthy meal that warms you up!

Step-by-Step Instructions

Preparation of the Base

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes until it turns soft and clear. Next, add 2 minced garlic cloves and cook for 1 more minute, stirring often. This step builds a strong flavor base for your soup.

Cooking the Vegetables

Now, it’s time to add more veggies. Toss in 2 medium carrots, peeled and diced, along with 2 diced celery stalks and 1 chopped bell pepper of your choice. Cook this mix for 5 minutes. You want the veggies to become softer but not mushy. After that, add 1 diced zucchini and 1 cup of green beans cut into 1-inch pieces. Let them cook together for another 3 minutes.

Now, pour in 4 cups of vegetable broth and add a 14-ounce can of diced tomatoes, juices included. Stir the pot to combine everything well. Add 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and a pinch of salt and pepper. Bring the soup to a gentle boil. This helps release the rich smells of the herbs.

Final Touches

Once the soup boils, lower the heat to let it simmer. Keep it uncovered and let it cook for about 15-20 minutes. This simmering time allows all the vegetables to become tender and mix their flavors. After that, stir in 1 cup of corn kernels and 2 cups of roughly chopped fresh spinach or kale. Cook for another 2-3 minutes until the greens turn bright. Just before serving, add the juice of 1 lemon to brighten the flavor. Taste and adjust the seasoning if needed.

Tips & Tricks

How to Perfect the Flavor

To make the flavor pop, start with fresh ingredients. Use ripe tomatoes and firm vegetables. Sauté the onion until soft to develop a sweet base. Add the garlic just before other veggies to keep its bright taste. Don’t rush the simmering; let the soup cook slowly to blend the flavors well. A splash of lemon juice at the end brings a bright kick.

Common Mistakes to Avoid

One common mistake is overcooking the vegetables. This can make them mushy and bland. Cut all veggies to similar sizes for even cooking. Avoid using too much salt at first; taste as you go. Lastly, don’t skip the herbs. They add depth and aroma, making your soup stand out.

Tools and Equipment Needed

Gather your tools before starting. You will need:

– A large pot or Dutch oven

– A sharp knife for chopping

– A cutting board

– A wooden spoon for stirring

– Measuring spoons for accuracy

– A can opener for the tomatoes

Having these ready will make your cooking process smooth and enjoyable.

Pro Tips

  1. Fresh Ingredients Matter: Using fresh vegetables will enhance the flavor and nutrition of your soup. Visit your local farmer’s market for the best seasonal produce.
  2. Customize Your Veggies: Feel free to swap out any vegetables you don’t have on hand or prefer. This soup is versatile and can accommodate whatever is in your fridge.
  3. Herb Variations: Try adding fresh herbs like parsley or cilantro just before serving for an extra burst of flavor and freshness.
  4. Make It Heartier: For a more filling soup, consider adding cooked beans or lentils to the mix, which will also boost the protein content.

Variations

Adding Protein Options

You can easily add protein to this soup. Beans, lentils, or chicken work well. For a quick boost, use canned beans like cannellini or chickpeas. If you want meat, shredded chicken or turkey adds heartiness. Cook your protein separately and stir it in at the end. This keeps it tender and juicy.

Seasonal Vegetable Suggestions

Choose vegetables based on the season. In spring, try peas and asparagus. Summer is great for tomatoes and squash. Fall offers root veggies like butternut squash and parsnips. Winter brings hearty greens like kale and collards. Mixing seasonal veggies makes the soup fresh and vibrant.

Cooking for Dietary Preferences (Vegan, Gluten-Free)

This soup is naturally vegan if you use vegetable broth. To keep it gluten-free, ensure your broth is gluten-free. Most vegetable broths are safe, but always check the label. You can also add quinoa or rice for a filling option. Adjust the herbs and spices to suit your taste, keeping it healthy and enjoyable.

Storage Info

How to Store Leftovers

To store leftovers, let the soup cool. Then, pour it into airtight containers. This keeps the soup fresh and tasty. I recommend using glass containers for best results. Label the containers with the date. Store them in the fridge for up to four days. Make sure to check for any changes in smell or color before eating.

Freezing Instructions

Freezing is a great way to keep your soup longer. Once cooled, transfer the soup to freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly to avoid freezer burn. You can freeze the soup for up to three months. For easy use, consider freezing in single servings. This way, you can thaw just what you need.

Reheating Tips

When you’re ready to enjoy your soup, remove it from the fridge or freezer. For refrigerated soup, pour it into a pot and heat on medium. Stir often to heat evenly. If frozen, place the soup in the fridge overnight to thaw. Then follow the same steps. You can also use a microwave if you’re in a hurry. Heat in short bursts, stirring in between, until hot. Always taste and adjust seasoning after reheating. Enjoy your hearty soup!

FAQs

How can I enhance the flavor of garden vegetable soup?

To enhance the flavor, you can add fresh herbs, like parsley or dill. A splash of vinegar or hot sauce also boosts taste. Lemon juice adds brightness. For deeper flavor, try roasting your veggies first. This adds a nice caramelized taste. You can also add a dash of smoked paprika for a warm, smoky kick.

Can I use canned vegetables instead of fresh?

Yes, you can use canned vegetables in your soup. Drain and rinse them to cut down on sodium. Canned veggies save time and add flavor. However, fresh veggies give a better texture. You might miss the crunch of fresh ones. If you use canned, add them near the end of cooking. This keeps them from getting mushy.

What are some good side dishes to serve with vegetable soup?

Many side dishes pair well with vegetable soup. Crusty bread is a great option. A simple green salad adds freshness. You can also serve grilled cheese sandwiches for a classic combo. Crackers or breadsticks are fun additions too. Consider a light fruit salad for a sweet side.

How long does homemade vegetable soup last in the fridge?

Homemade vegetable soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Frozen soup can last up to 3 months. Just thaw it in the fridge before serving. Reheat on the stove or in the microwave.

This article gave you clear steps to make a great vegetable soup. We covered ingredients, cooking methods, and tips to get the best flavor. Remember to try out substitutions to fit your tastes. Also, don’t hesitate to explore variations for different diets. Storing leftovers the right way will help you enjoy your soup later. With these tools and info, you can create a tasty meal. So, gather your ingredients and get cookin

- 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 bell pepper, chopped - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup corn kernels - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Juice of 1 lemon You can swap olive oil for coconut oil or butter. Both give a nice flavor. If you don't like onion, try shallots or leeks. Garlic can be replaced with garlic powder if needed. For a sweeter soup, use sweet bell peppers or add a pinch of sugar. You can change the veggies too. Try squash or peas instead of green beans. If you want a meatier soup, add cooked chicken or sausage. Use vegetable broth or chicken broth based on your taste. This soup is packed with nutrients. Each serving has about: - Calories: 150 - Protein: 5g - Carbohydrates: 30g - Dietary Fiber: 7g - Sugars: 5g - Fat: 3g This soup is low in calories but high in vitamins and minerals. The mix of veggies offers fiber, which helps digestion. Plus, the greens add iron and vitamins A and C. Enjoy this soup for a healthy meal that warms you up! {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add 1 medium onion, finely chopped. Sauté the onion for about 3-4 minutes until it turns soft and clear. Next, add 2 minced garlic cloves and cook for 1 more minute, stirring often. This step builds a strong flavor base for your soup. Now, it’s time to add more veggies. Toss in 2 medium carrots, peeled and diced, along with 2 diced celery stalks and 1 chopped bell pepper of your choice. Cook this mix for 5 minutes. You want the veggies to become softer but not mushy. After that, add 1 diced zucchini and 1 cup of green beans cut into 1-inch pieces. Let them cook together for another 3 minutes. Now, pour in 4 cups of vegetable broth and add a 14-ounce can of diced tomatoes, juices included. Stir the pot to combine everything well. Add 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and a pinch of salt and pepper. Bring the soup to a gentle boil. This helps release the rich smells of the herbs. Once the soup boils, lower the heat to let it simmer. Keep it uncovered and let it cook for about 15-20 minutes. This simmering time allows all the vegetables to become tender and mix their flavors. After that, stir in 1 cup of corn kernels and 2 cups of roughly chopped fresh spinach or kale. Cook for another 2-3 minutes until the greens turn bright. Just before serving, add the juice of 1 lemon to brighten the flavor. Taste and adjust the seasoning if needed. To make the flavor pop, start with fresh ingredients. Use ripe tomatoes and firm vegetables. Sauté the onion until soft to develop a sweet base. Add the garlic just before other veggies to keep its bright taste. Don't rush the simmering; let the soup cook slowly to blend the flavors well. A splash of lemon juice at the end brings a bright kick. One common mistake is overcooking the vegetables. This can make them mushy and bland. Cut all veggies to similar sizes for even cooking. Avoid using too much salt at first; taste as you go. Lastly, don’t skip the herbs. They add depth and aroma, making your soup stand out. Gather your tools before starting. You will need: - A large pot or Dutch oven - A sharp knife for chopping - A cutting board - A wooden spoon for stirring - Measuring spoons for accuracy - A can opener for the tomatoes Having these ready will make your cooking process smooth and enjoyable. Pro Tips Fresh Ingredients Matter: Using fresh vegetables will enhance the flavor and nutrition of your soup. Visit your local farmer's market for the best seasonal produce. Customize Your Veggies: Feel free to swap out any vegetables you don't have on hand or prefer. This soup is versatile and can accommodate whatever is in your fridge. Herb Variations: Try adding fresh herbs like parsley or cilantro just before serving for an extra burst of flavor and freshness. Make It Heartier: For a more filling soup, consider adding cooked beans or lentils to the mix, which will also boost the protein content. {{image_4}} You can easily add protein to this soup. Beans, lentils, or chicken work well. For a quick boost, use canned beans like cannellini or chickpeas. If you want meat, shredded chicken or turkey adds heartiness. Cook your protein separately and stir it in at the end. This keeps it tender and juicy. Choose vegetables based on the season. In spring, try peas and asparagus. Summer is great for tomatoes and squash. Fall offers root veggies like butternut squash and parsnips. Winter brings hearty greens like kale and collards. Mixing seasonal veggies makes the soup fresh and vibrant. This soup is naturally vegan if you use vegetable broth. To keep it gluten-free, ensure your broth is gluten-free. Most vegetable broths are safe, but always check the label. You can also add quinoa or rice for a filling option. Adjust the herbs and spices to suit your taste, keeping it healthy and enjoyable. To store leftovers, let the soup cool. Then, pour it into airtight containers. This keeps the soup fresh and tasty. I recommend using glass containers for best results. Label the containers with the date. Store them in the fridge for up to four days. Make sure to check for any changes in smell or color before eating. Freezing is a great way to keep your soup longer. Once cooled, transfer the soup to freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly to avoid freezer burn. You can freeze the soup for up to three months. For easy use, consider freezing in single servings. This way, you can thaw just what you need. When you're ready to enjoy your soup, remove it from the fridge or freezer. For refrigerated soup, pour it into a pot and heat on medium. Stir often to heat evenly. If frozen, place the soup in the fridge overnight to thaw. Then follow the same steps. You can also use a microwave if you're in a hurry. Heat in short bursts, stirring in between, until hot. Always taste and adjust seasoning after reheating. Enjoy your hearty soup! To enhance the flavor, you can add fresh herbs, like parsley or dill. A splash of vinegar or hot sauce also boosts taste. Lemon juice adds brightness. For deeper flavor, try roasting your veggies first. This adds a nice caramelized taste. You can also add a dash of smoked paprika for a warm, smoky kick. Yes, you can use canned vegetables in your soup. Drain and rinse them to cut down on sodium. Canned veggies save time and add flavor. However, fresh veggies give a better texture. You might miss the crunch of fresh ones. If you use canned, add them near the end of cooking. This keeps them from getting mushy. Many side dishes pair well with vegetable soup. Crusty bread is a great option. A simple green salad adds freshness. You can also serve grilled cheese sandwiches for a classic combo. Crackers or breadsticks are fun additions too. Consider a light fruit salad for a sweet side. Homemade vegetable soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Frozen soup can last up to 3 months. Just thaw it in the fridge before serving. Reheat on the stove or in the microwave. This article gave you clear steps to make a great vegetable soup. We covered ingredients, cooking methods, and tips to get the best flavor. Remember to try out substitutions to fit your tastes. Also, don’t hesitate to explore variations for different diets. Storing leftovers the right way will help you enjoy your soup later. With these tools and info, you can create a tasty meal. So, gather your ingredients and get cooking!

Garden Fresh Delight Soup

A vibrant and hearty vegetable soup packed with fresh ingredients and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 150 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 bell pepper chopped (your choice of color)
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 cups fresh spinach or kale, roughly chopped
  • 1 lemon juice (for a zesty brightness)

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  • Next, incorporate the minced garlic and continue to cook for an additional minute, stirring frequently to avoid burning.
  • Add the diced carrots, celery, and chopped bell pepper to the pot. Sauté the mixture for approximately 5 minutes, allowing the vegetables to soften slightly.
  • Introduce the diced zucchini and green beans into the pot, and cook for an additional 3 minutes to further enhance the vegetable medley.
  • Pour in the vegetable broth and add the diced tomatoes along with their juices, stirring everything together to blend the flavors.
  • Sprinkle the dried thyme, dried basil, salt, and pepper into the pot. Allow the soup to come to a gentle boil, releasing the aromatic notes of the herbs.
  • Once boiling, reduce the heat to low and let the soup simmer uncovered for about 15-20 minutes, or until all the vegetables are tender and cooked through.
  • To finish, stir in the corn and freshly chopped spinach (or kale), and let the soup simmer for an additional 2-3 minutes until the greens are wilted and vibrant.
  • Just before serving, squeeze in the fresh lemon juice for a bright flavor boost. Taste and adjust the seasoning if necessary.

Notes

Serve the soup in deep bowls, garnishing with a sprinkle of freshly chopped parsley or basil. Pair with crusty bread for a delightful meal.
Keyword fresh, healthy, soup, vegetable

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating