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vegetable Soup Recipe
TahiraJaved

Comforting Vegetable Soup

This homemade Vegetable Soup is a comforting one pot meal filled with tender potatoes, carrots, green beans, zucchini, sweet corn, and spinach in a savory tomato broth. Garlic, thyme, oregano, and Italian seasoning create a flavorful base, while fresh lemon juice adds brightness. Ready in approximately 35 minutes, it is perfect for quick lunches, light dinners, and meal preparation. Adding the vegetables in stages preserves their texture and creates a balanced, flavorful soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and sliced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 medium Yukon Gold potatoes peeled and diced into 1/2 inch cubes
  • 1 cup fresh green beans trimmed and chopped
  • 1 medium zucchini diced
  • 1 cup fresh or frozen sweet corn
  • 1 can 14.5 oz diced tomatoes, with juices
  • 5 cups low sodium vegetable broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt or to taste
  • 1 cup fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • 1 Large soup pot or Dutch oven A 5 to 6 quart pot provides enough space for the vegetables and broth.
  • 1 Sharp chef's knife Helps cut vegetables into uniform pieces for even cooking.
  • 1 Cutting board Provides a stable surface for preparing the ingredients.
  • 1 Wooden spoon Useful for stirring vegetables and scraping flavorful bits from the bottom of the pot.
  • 1 Measuring cups and spoons Help maintain the correct balance of vegetables, broth, and seasonings.

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 4 to 5 minutes until softened.
  3. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
  4. Add potatoes, diced tomatoes, vegetable broth, and seasonings.
  5. Bring to a gentle boil, reduce heat, and simmer for 10 minutes.
  6. Add green beans and simmer for another 5 minutes.
  7. Stir in zucchini and corn. Continue cooking for 5 to 7 minutes until tender.
  8. Remove the bay leaf and stir in spinach for 1 minute.
  9. Turn off the heat, add lemon juice, and adjust seasoning.
  10. Garnish with fresh parsley and serve warm.
    11. Add vegetables in stages instead of cooking everything at once. Potatoes and carrots require longer cooking, while zucchini and spinach should be added later to prevent overcooking.

Notes

  • Cut potatoes and carrots into evenly sized pieces for consistent cooking.
  • Use low sodium vegetable broth to control the seasoning.
  • Mash a few cooked potatoes into the broth for a thicker consistency.
  • Add cooked white beans or chickpeas for extra protein.
  • Finish with lemon juice after turning off the heat for a brighter flavor.
STORAGE: Refrigerate in airtight containers for 3 to 4 days or freeze for up to 3 months for best quality. Reheat until the soup reaches 165°F (74°C).
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