Mixed Vegetable Soup

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A hearty mixed vegetable soup is one of the most versatile, comforting, and nutrient-packed dishes you can make. It’s naturally wholesome, easily customizable with whatever produce you have on hand, and comes together in a single pot.

Here is a foolproof recipe for a vibrant, flavorful vegetable soup.

Ingredients

  • 2 tbsp olive oil or butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 2 cups diced potatoes or sweet potatoes (about 2 medium)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried Italian seasoning (or a mix of dried thyme and oregano)
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper
  • 1.5 cups green beans, cut into bite-sized pieces (or frozen peas/corn)
  • 2 cups chopped fresh spinach or kale

Instructions

1.Sauté the aromatics:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes until the onions become translucent and the vegetables start to soften.
2.Add garlic and seasonings:

Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
3.Simmer the base:

Pour in the vegetable broth and diced tomatoes (with their juices), then add the diced potatoes, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
4.Add tender vegetables:

Add the green beans (or frozen peas/corn) and continue to simmer uncovered for another 8 to 10 minutes, or until the potatoes and carrots are fork-tender.
5.Wilt the greens and serve:

Stir in the chopped spinach or kale and cook for 2 to 3 minutes until wilted and bright green. Taste the soup and adjust salt and pepper if needed. Serve warm.

Tips for Success

  • Clear Out the Crisper: This soup is completely flexible. Feel free to toss in chopped zucchini, bell peppers, corn, or white beans depending on what needs to be used up in your fridge.
  • Add Pasta or Grains: If you want a heartier soup, add 1/2 cup of small pasta (like ditalini or elbow macaroni) or cooked rice at the same time you add the green beans.

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