Vegetable Soup
This vegetable soup is a one-pot, broth-based soup packed with everyday vegetables and a simple thyme finish.
Ingredients
- 1 onion, diced
- 4 celery stalks, sliced
- 1 red bell pepper, diced
- 4 carrots, sliced
- 2 zucchini, sliced
- 4 large tomatoes, diced
- 2 cups baby potatoes, halved
- 1 cup button mushrooms, sliced
- 2 cups spinach, roughly chopped
- 1 cup green beans, sliced
- 2 teaspoons dried thyme
- 8 cups vegetable broth
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, heat a small amount of oil over medium heat. Add the diced onion, celery, and red pepper, and sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the carrots, zucchini, and baby potatoes, and cook for another 3-4 minutes. Add the diced tomatoes, mushrooms, spinach, and green beans to the pot.
- Pour in the vegetable broth, making sure all the vegetables are submerged. Stir in the dried thyme, red chili flakes, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Adjust seasoning to taste and serve hot.
Nutrition
Notes
- Cut evenly: Similar-sized pieces help the vegetables cook at the same rate.
- Layer the vegetables: Start with onion, celery, and pepper, then add potatoes and carrots, and add spinach at the end so it doesn’t overcook.
- Keep a gentle simmer: A hard boil can break down softer vegetables and make the soup cloudy.
- Add salt at the end: Broth brands vary, so tasting near the end helps prevent over-salting.
- Make it thicker: Simmer uncovered a few extra minutes, or mash a few potatoes in the pot to add body.
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