Can I use frozen vegetables?

Indeed, employing frozen vegetables is a pragmatic alternative. Incorporate them straight into the cooking vessel without defrosting, modifying the culinary duration as required.

How can I make this soup vegan?

If you use vegetable broth, this soup is already vegan. Ensure any added ingredients (like garnishes or protein options) are plant-based.

What can I use instead of vegetable broth?

If you're not strictly vegetarian, you can use water with a few vegetable bouillon cubes or chicken or beef broth.

Can I prepare this soup in a slow cooker?

Yes, combine all the components (barring the leafy greens and citrus juice) in a slow cooker and let it simmer on low for 6-8 hours or on high for 3-4 hours. Introduce the greens and lemon juice in the final 30 minutes of the cooking process.

How can I thicken the soup?

Blend a portion of the soup, add a slurry of flour and water, or stir in some cooked rice or mashed potatoes to thicken the soup.

Is this soup suitable for meal prep?

Absolutely. This soup reheats well and is perfect for meal prep. Store it in individual containers for easy grab and go meals.

Vegetable Soup: A Nutritious and Delicious Meal

Description

This hearty vegetable soup is packed with nutritious vegetables and flavorful herbs, making it a perfect meal for any day of the week. It’s easy to make, delicious, and great for a healthy diet.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 bell pepper, diced
2 cups green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1 can (14.5 ounces) diced tomatoes
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
2 cups spinach or kale, chopped
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add garlic, carrots, celery, and bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in green beans, vegetable broth, diced tomatoes, corn, peas, thyme, basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
Reduce heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
Add spinach or kale to the pot and cook for another 5 minutes until wilted.
Remove bay leaf from the soup and stir in the lemon juice.
Serve hot, garnished with fresh parsley.

Notes

Feel free to use any seasonal vegetables you have on hand.
This soup can be stored in an airtight container in the refrigerator for up to 5 days.
You can also freeze the soup for up to 3 months. Reheat on the stove or in the microwave before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120g
Sugar: 6g
Sodium: 500mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Vegetable Soup, Healthy Soup, Vegan Soup, Easy Soup Recipe, Comfort Food