Hearty Veggie Soup
This one-pot soup is loaded with garden vegetables, herbs, and comforting flavor. Perfect for a chilly evening or a slow Sunday, it’s a go-to meal that warms you from the inside out—simple, rustic, and straight from the farm.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 2 medium potatoes diced
- 1 zucchini chopped
- 1 cup green beans trimmed and chopped
- 1 14 oz can diced tomatoes (or fresh if in season)
- 6 cups vegetable or chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup corn fresh or frozen
- 2 cups chopped kale or spinach
- Optional: 1 can white beans drained and rinsed
Instructions
- Sauté base: In a large soup pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant (about 5 minutes).
- Add hardy vegetables: Stir in carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
- Simmer: Add zucchini, green beans, tomatoes, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Finish: Stir in corn, leafy greens, and optional beans. Simmer for 10 more minutes until everything is tender.
- Serve: Remove bay leaf and serve hot with crusty bread or cornbread.
Notes
• This soup is flexible—use whatever is fresh or in-season.
• Leftovers taste even better the next day.
• Add cooked ground beef or sausage if you want to make it heartier.
• Leftovers taste even better the next day.
• Add cooked ground beef or sausage if you want to make it heartier.