Vegetable soup

Prep time: 15 mins | Cook time: 25 mins | Servings: 6

Ingredients

• The Base (Aromatics):
  • 2 tablespoons olive oil (or butter)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 3–4 cloves garlic, minced
  • 1 tablespoon tomato paste (optional, adds depth and rich color)
• The Liquids:
  • 6 to 8 cups good quality vegetable broth (or chicken stock)
  • 1 can (15 oz) diced tomatoes (with their juices)
• The Hearty Veggies & Extras:
  • 2 medium potatoes or sweet potatoes, peeled and cubed
  • 2 cups chopped cabbage, green beans, or zucchini (pick your favorites)
  • 1 cup frozen peas or corn
  • 2 bay leaves
  • 1 teaspoon Italian seasoning (or a pinch of dried thyme/oregano)
  • Salt and freshly ground black pepper to taste
  • Optional finish: A squeeze of fresh lemon juice or a splash of apple cider vinegar to brighten the flavors right before serving.

Instructions

1. Sauté the Aromatics:
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until the onions are translucent and the vegetables begin to soften.
2. Add Garlic and Tomato Paste:
   Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant.
3. Build the Soup:
   Pour in the vegetable broth and the canned diced tomatoes (with juice). Add the cubed potatoes, bay leaves, and Italian seasoning. Season with a good pinch of salt and black pepper.
4. Simmer:
   Bring the soup to a boil, then reduce the heat to low, cover partially with a lid, and let it simmer for 15 to 20 minutes, or until the potatoes and carrots are fork-tender.
5. Add Quick-Cook Veggies:
   Stir in your frozen peas, corn, or chopped leafy greens (like spinach or cabbage). Cook uncovered for another 5 minutes until tender.
6. Finish and Serve:
   Remove the bay leaves. Taste the soup and adjust salt and pepper if needed. Stir in a tiny splash of lemon juice or vinegar to make all the flavors pop. Garnish with fresh parsley if desired and serve hot with crusty bread.

Pro-Tips for Customization:

• Add Protein: Toss in a can of rinsed chickpeas, cannellini beans, or lentils to make the soup extra filling.
• Add Pasta or Grains: Stir in a half-cup of small pasta (like ditalini or orzo) or brown rice about 10–12 minutes before the soup is done.