Hearty Vegetable and Mushroom Soup

Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 large carrots, diced
• 3 celery stalks, diced
• 1 red bell pepper, chopped
• 2 zucchinis, diced
• 2 cups mushrooms, sliced
• 1 medium sweet potato, peeled and diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: A pinch of red pepper flakes for heat

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent (about 5 minutes). Add the garlic and cook for another minute, stirring frequently.
2. Add the veggies: Stir in the carrots, celery, bell pepper, and mushrooms. Cook for 5-7 minutes until the vegetables start to soften.
3. Sweet potatoes and tomatoes: Add the diced sweet potato, green beans, and canned tomatoes (including the juice) to the pot. Stir to combine.
4. Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender.
5. Seasoning: Add the thyme, oregano, bay leaf, salt, and pepper. If you like a little kick, toss in some red pepper flakes.
6. Final touches: About 5 minutes before serving, stir in the chopped kale or spinach to allow it to wilt.
7. Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley.

---

I hope this hearty and healthy soup makes everyone say “YUMMY!”