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Comforting Vegetable Soup for Any Occasion

Make soup recipe with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 1 bell pepper diced
  • 1 14.5 oz can diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 2 cups chopped spinach or kale
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 2 tbsp fresh parsley chopped (for garnish)

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add the sliced carrots, celery, and bell pepper to the pot. Continue to sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
  4. Pour in the canned diced tomatoes along with their juices and the vegetable broth. Stir to combine.
  5. Add the dried thyme, dried basil, and paprika. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Simmer the soup for 15-20 minutes, allowing the flavors to meld together.
  7. Stir in the chopped spinach (or kale) and green beans. Cook for an additional 5-7 minutes until the greens are wilted and the green beans are tender.
  8. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.