Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients:
Aromatics:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Seasonings:
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Broth:
- 6 cups vegetable broth (or low-sodium chicken broth)
Core Vegetables:
- 2 medium potatoes, peeled and diced
- 1 cup chopped green beans
- 1 (15-ounce) can diced tomatoes, undrained
Flexible Additions (Choose 2-3):
- 1 cup chopped zucchini
- 1 cup chopped cabbage
- 1 cup frozen or fresh corn
- 1 cup frozen or fresh peas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup cooked lentils
Finishing Touches:
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Prep the Vegetables: Chop all your vegetables (onions, carrots, celery, potatoes, and any additional options you’re using) into bite-sized pieces.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
- Season and Simmer: Add the thyme, oregano, bay leaf, salt, and pepper to the pot. Pour in the broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add Core Vegetables and Additions: Add the potatoes, green beans, and your chosen additional vegetables. Cover and simmer for another 15 minutes or until all the vegetables are tender.
- Finishing Touches: Stir in the lemon juice and fresh parsley. Taste and adjust salt and pepper as needed. Remove the bay leaf before serving.
Customization Tips:
- Swap the broth: Use chicken broth for a richer flavor. You can also use water and bouillon for a lighter version.
- Make it spicy: Add a pinch of red pepper flakes for heat.
- Protein boost: Top with cooked, shredded chicken, or cooked sausage for added protein.
- Hearty variation: Add ½ cup cooked pasta or rice during the last 5 minutes of cooking.
- Get creative: Experiment with other vegetables like sweet potatoes, butternut squash, mushrooms, or spinach.
Serving and Storage:
- Serve hot garnished with fresh herbs, a drizzle of olive oil, or a dollop of sour cream or yogurt.
- Leftovers will keep in the refrigerator for 3-4 days in an airtight container. This soup also freezes well for up to 3 months.
