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:
- 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.
- Add the veggies: Stir in the carrots, celery, bell pepper, and mushrooms. Cook for 5-7 minutes until the vegetables start to soften.
- Sweet potatoes and tomatoes: Add the diced sweet potato, green beans, and canned tomatoes (including the juice) to the pot. Stir to combine.
- 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.
- Seasoning: Add the thyme, oregano, bay leaf, salt, and pepper. If you like a little kick, toss in some red pepper flakes.
- Final touches: About 5 minutes before serving, stir in the chopped kale or spinach to allow it to wilt.
- 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!”
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