My Everyday Veggie Powerhouse: A Simple Soup to Swoon Over!

This isn’t your average limp vegetable soup. This recipe is packed with flavor and goodness, making it the perfect go-to meal for busy days. It’s healthy, satisfying, and endlessly customizable with your favorite seasonal veggies. Let’s get cooking!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 (28-ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 2 cups chopped vegetables (such as potatoes, green beans, zucchini, bell peppers, or corn)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Optional additions: cooked lentils, chopped fresh herbs (like parsley or cilantro), crusty bread for dipping

Method:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Stir in the garlic, thyme, and oregano. Cook for another minute, allowing the flavors to release.
3. Add the diced tomatoes, vegetable broth, chosen chopped vegetables, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste. Remove the bay leaf before serving.
5. For a heartier soup, you can stir in cooked lentils during the last few minutes of simmering.
6. Ladle the soup into bowls and garnish with chopped fresh herbs, if desired. Serve alongside crusty bread for dipping, and enjoy!

Tips:

• Feel free to adjust the vegetables based on your preferences and what’s in season.
• Want a thicker soup? Mash some of the cooked vegetables with a fork before serving.
• Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stovetop.