Description
A warm and comforting hearty vegetable soup packed with fresh vegetables and rich flavors, perfect for a nutritious vegetarian meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes, with juices
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
1 cup frozen peas
1 cup fresh spinach, chopped
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 4-5 minutes until softened and translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add sliced carrots, celery, red bell pepper, zucchini, potato, and green beans. Stir well and cook for 5 minutes, stirring occasionally.
Pour in the diced tomatoes with their juices and vegetable broth. Stir to combine.
Add dried thyme, dried oregano, smoked paprika, black pepper, and salt. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes, or until the vegetables are tender.
Add frozen peas and chopped spinach to the pot. Stir and cook for an additional 5 minutes until peas are heated through and spinach is wilted.
Remove from heat and stir in chopped fresh parsley.
Ladle the soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes