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One-Pot Vegetable Soup

A hearty and healthy soup made by simmering mixed vegetables, broth, and your choice of pasta or rice in a single pot. Perfect for a cozy evening meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 potato, peeled and diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 cup chopped fresh spinach or kale (optional)
  • Fresh parsley or basil for garnish (optional)

Instructions

Sauté the Aromatics:

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Add Garlic and Potatoes:

  • Stir in the minced garlic and diced potato. Sauté for another 2 minutes.

Add Zucchini and Tomatoes:

  • Add the diced zucchini and canned diced tomatoes (with their juices) to the pot. Stir to combine.

Pour in Broth and Season:

  • Pour in the vegetable broth to cover the vegetables.
  • Add the dried thyme, dried oregano, salt, and pepper. Stir to combine.
  • Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the vegetables are tender.

Add Peas and Greens:

  • Stir in the frozen peas and chopped spinach or kale (if using).
  • Cook for an additional 5 minutes or until the peas are heated through, and the greens have wilted.

Adjust Seasoning:

  • Taste the soup and adjust the salt and pepper as needed.

Serve:

  • Ladle the hot vegetable soup into bowls.
  • Garnish with fresh parsley or basil if desired.