Easy Vegetable Soup

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Hello October! As the weather turns crisp and leaves begin to fall, nothing feels cozier than snuggling up with a blanket and a cozy bowl of soup.

Ring in the Fall season with a hearty and comforting Vegetable Soup. It is guaranteed to satisfy your soup cravings on busy fall and winter nights.
A warm bowl of Vegetable Soup filled with an array of colorful veggies, a good pinch of seasoning and a finishing touch of fresh herbs is sure to hit the spot on a chilly night.

Packed with nutrients, this soup is a great way to increase your veggie intake that your whole family will love!
WHAT TO SERVE WITH THIS VEGETABLE SOUP?

Enjoy this delicious soup on its own or pair it with some crusty bread and a salad for a wholesome meal.

HOW TO SERVE THE LEFTOVERS?

Make a big pot of this Vegetable soup and have it for lunch the next day. It keeps well in an airtight container in the refrigerator for up to 4 days—the flavors get intense as it sits in the fridge! For storing longer, freeze the soup for up to 3 months.
If you love this Easy Vegetable Soup, try these Soups & Stews next: EXTRA NOTES
  • Choose your Veggies: Think of this recipe as a template and feel free to swap in whatever vegetables you have in your fridge like zucchini, asparagus, sweet potato, butternut squash, cauliflower, etc.
  • Add the veggies as per their cooking time : While the harder veggies can withstand a good simmer, it's best to leave the spinach, peas and corn and the herbs towards the end.
  • Add brightness to the soup : This soup has a mild seasoning blend to it, which lets the flavor of the vegetables shine. You can always add a squeeze of lime juice at the end if you want a depth of flavor.
  • Extra protein : Add kidney beans or cannellini beans for an extra dose of protein.


If you made this Easy Vegetable Soup, I would love to know how it turned out! Please let me know by leaving a comment below.



Easy Vegetable Soup Easy Vegetable Soup
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 5
Calories per serving: 240kcal




Ingredients:
  • 2 Tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4-5 cloves garlic , minced
  • 2 cups carrots, peeled and diced
  • 1 cup celery, chopped
  • 3 medium potatoes, peeled and diced
  • 1 1/2 cups fresh green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 1/2 cup fresh spinach
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1/2 tsp dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup chopped fresh parsley

Instructions:
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the chopped onion to the oil and cook until translucent.
  3. Add the carrots, celery , potatoes and then, add the minced garlic and saute for 30 seconds.
  4. Next, add the tomatoes followed by the vegetable or chicken broth, dried thyme, bay leaves, and season with salt and black pepper, and bring to a boil.
  5. Once boiling, add the green beans and reduce the heat so that the soup is gently simmering, cover, and allow to cook for 20-25 minutes until the veggies are tender but not mushy.
  6. Then, add the fresh spinach, corn and the peas and cook for 5 more minutes.
  7. Turn off the heat, add the chopped parsley, and taste and add additional salt and pepper ( if required).
  8. Serve hot with some crusty bread!

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