Hearty Vegetable Soup

Hearty Vegetable Soup

This comforting and nutritious soup is packed with fresh vegetables and a flavorful broth. It’s perfect for a light meal or a healthy appetizer.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 30-40 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, peeled and sliced into rounds or half-moons
• 2 stalks celery, chopped (optional, but good for depth)
• 3 medium potatoes (e.g., Yukon Gold or red potatoes), peeled and cut into 1/2-inch cubes
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 cup water (or more broth if preferred)
• 1 cup frozen corn kernels
• 5-6 ounces fresh spinach, roughly chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper, or to taste
• 1/2 teaspoon salt, or to taste (adjust based on broth sodium content)
• Optional additions for serving: fresh parsley or dill, a sprinkle of Parmesan cheese, a crusty bread.

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Add Harder Vegetables: Stir in the sliced carrots and chopped celery (if using). Cook for 5 minutes, stirring occasionally, to start softening them slightly.
3. Add Potatoes and Tomatoes: Add the cubed potatoes and the can of undrained diced tomatoes to the pot. Stir to combine.
4. Deglaze and Simmer: Pour in the vegetable broth and water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
5. Add Corn and Seasonings: Stir in the frozen corn kernels, dried thyme, dried basil, black pepper, and salt. Continue to simmer for another 5 minutes.
6. Wilting Spinach: Just before serving, stir in the fresh spinach. Cook for only 1-2 minutes, or until the spinach has wilted. You want it vibrant and not overcooked.
7. Taste and Adjust: Taste the soup and adjust seasonings as needed. You might want a little more salt, pepper, or herbs.
8. Serve: Ladle the hot soup into bowls. Garnish with fresh herbs if desired, and serve immediately with crusty bread.

Tips and Variations:

• Protein Boost: Add a can of drained and rinsed cannellini beans, chickpeas, or kidney beans along with the corn for added protein and fiber. Cooked shredded chicken can also be added at the end.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Different Vegetables: Feel free to swap or add other vegetables like green beans, zucchini (add towards the end to prevent mushiness), or bell peppers.
• Herb Variations: Rosemary or oregano can be used in place of or in addition to thyme and basil.
• Richer Flavor: For a richer broth, you can roast the carrots and potatoes lightly before adding them to the soup.
• Creamy Version: For a creamy soup, remove about 1-2 cups of the soup (mostly solids) and blend it until smooth, then stir it back into the pot. Alternatively, stir in a splash of heavy cream or coconut milk at the very end.

Enjoy your delicious homemade vegetable soup!