homemade vegetable soup

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Hearty Homemaking: Simple, Soul-Warming Vegetable Soup

There is something deeply grounding about simmering a pot of homemade vegetable soup. It is the ultimate expression of kitchen autonomy—flexible, deeply nourishing, and packed with vitamins, fiber, and vibrant colors.
This recipe uses a rich, savory broth base loaded with tender vegetables and a touch of pantry magic to give it a rich, slow-cooked flavor in under an hour.

Ingredients (Serves 6)

  • The Aromatics & Base Veggies:
    • 2 tbsp olive oil (or butter)
    • 1 medium yellow onion, diced
    • 3 medium carrots, peeled and sliced into rounds
    • 3 stalks celery, sliced
    • 3 cloves garlic, minced
  • The Hearty Veggies & Legumes:
    • 2 medium Yukon Gold or Russet potatoes, peeled and diced into bite-sized cubes
    • 1 can (14.5 oz) diced tomatoes (with their juices)
    • 1 can (15 oz) cannellini beans, kidney beans, or chickpeas (rinsed and drained)
    • 2 cups green beans, cut into 1-inch pieces (fresh or frozen)
    • 1 cup frozen corn or peas
  • The Broth & Seasonings:
    • 6 cups low-sodium vegetable or chicken broth
    • 1 bay leaf
    • 1 tsp Italian seasoning (or a mix of dried oregano and thyme)
    • $\frac{1}{2}$ tsp smoked paprika
    • Salt and freshly cracked black pepper, to taste
    • 2 cups fresh baby spinach or chopped kale (stirred in at the very end)

Step-by-Step Instructions

  1. Sauté the Aromatics:
    • In a large Dutch oven or soup pot, heat the olive oil over medium heat.
    • Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables begin to soften and the onions become translucent.
    • Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Build the Soup:
    • Pour in the vegetable or chicken broth, diced tomatoes (with juices), and diced potatoes.
    • Add the bay leaf, Italian seasoning, smoked paprika, salt, and black pepper. Stir everything well and bring the pot to a gentle boil.
  3. Simmer to Tender Perfection:
    • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 to 20 minutes, or until the potatoes and carrots are fork-tender.
  4. Add the Remaining Veggies & Beans:
    • Remove the lid and stir in the canned beans, green beans, and frozen corn or peas. Let it simmer uncovered for another 8 to 10 minutes so the flavors meld and the green veggies brighten up.
  5. The Finishing Green Touch:
    • Turn off the heat. Remove and discard the bay leaf. Stir in the fresh baby spinach or chopped kale until it wilts into the hot broth in about 2 minutes.
    • Taste and adjust salt and pepper if needed before serving warm!
Da Pro Tip: Vegetable soup is wonderfully forgiving. If you have leftover roasted chicken, diced ham, or a Parmesan cheese rind sitting in the fridge, toss them into the pot while it simmers to add an extra layer of savory depth!
Would you like to pair this cozy vegetable soup with a slice of warm, crusty bread or a side dish?

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