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To make a delicious homemade vegetable soup, gather these fresh items: - 2 tablespoons olive oil - 1 onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 garlic cloves, minced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup green beans, chopped - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using fresh vegetables gives your soup a bright taste. Fresh veggies have more flavor and nutrients. They add a vibrant color to your dish. However, frozen vegetables can be a great choice too. They are picked at peak ripeness and quickly frozen. This helps keep their taste and nutrients. If you are short on time, frozen veggies can save you time while still being healthy. Seasonings play a big role in making your soup tasty. Dried thyme and basil add warmth and depth. They help bring out the natural flavors of the vegetables. You can also try adding a bay leaf for an earthier taste. Don't forget to season with salt and pepper! A little bit goes a long way in enhancing the overall flavor. For an extra touch, consider adding fresh herbs like parsley at the end. This gives your soup a fresh, bright finish. For more details, check the Full Recipe. To make homemade vegetable soup, start with fresh ingredients. Gather your vegetables and chop them. This makes cooking easier. You want to have everything ready before you start. Use a large pot for cooking. It allows room for all the veggies and broth. 1. Heat the oil: Pour the olive oil into your pot and heat it on medium. 2. Cook the onion: Add the chopped onion and let it sauté for about 5 minutes. It should look clear. 3. Add carrots and celery: Stir in the diced carrots and celery. Cook them for another 5 minutes until they soften. 4. Sauté garlic: Toss in the minced garlic and cook for 1 more minute. It will smell great. 5. Mix in other veggies: Add the zucchini, bell pepper, and green beans. Stir for about 3 to 4 minutes. 6. Add tomatoes and broth: Pour in the diced tomatoes and vegetable broth. 7. Season the soup: Add thyme, basil, bay leaf, salt, and pepper. 8. Simmer: Bring it to a simmer, then lower the heat. Cover and cook for 20 to 25 minutes. This lets the flavors blend well. 9. Finish up: Take out the bay leaf and taste your soup. Adjust the seasoning if needed. 10. Serve hot: Ladle the soup into bowls and top with fresh parsley. You can find the full recipe above if you want to see it all together. - Use fresh vegetables: They add more flavor and nutrients. - Don’t rush the sautéing: This step builds the base of your soup. - Taste as you go: Adjusting the seasoning early makes a big difference. - Let it cool: If you store it, let your soup cool before putting it in the fridge. - Try different veggies: Experiment with what's in season or what you like. Enjoy making your soup! Select fresh vegetables for your soup. Look for bright colors and firm textures. Carrots and celery give a nice base. You can use zucchini, bell peppers, and green beans for added flavor. Seasonal veggies work best, so check local markets. If fresh veggies are not available, frozen ones are a good choice. They stay nutritious and save time. To change the thickness of your soup, you have a few options. For a thicker soup, blend a portion after cooking. You can also add more vegetables or a potato. If your soup is too thick, add more vegetable broth or water. Stir well to mix everything. The right texture makes a big difference in enjoyment. Herbs and spices bring your soup to life. Dried thyme and basil work well in this recipe. Fresh herbs add brightness, so consider parsley or cilantro. A dash of black pepper adds warmth. For a bolder taste, add a pinch of red pepper flakes. Taste as you go, and adjust until it’s just right. This will create a flavorful and nourishing dish. For the full recipe, check out the Hearty Garden Vegetable Soup. {{image_2}} To make your soup heartier, add protein. Beans are a great choice. You can use black beans or chickpeas. They add texture and nutrients. Just drain and rinse a can and stir it in. You can also add cooked chicken or turkey. If you want a meaty taste, try sausage. Slice it thin and cook it before adding to the pot. Feel free to switch up the veggies. Use what you have or like. Sweet potatoes add a nice sweet flavor. Kale or spinach adds a leafy green twist. Broccoli or cauliflower can make your soup more filling. Don’t be afraid to mix and match. The more colors, the better your soup looks and tastes! If you need it vegan, skip the meat and use vegetable broth. You can also add tofu for protein. For a gluten-free option, ensure your broth and any added grains are gluten-free. Quinoa or rice can work well in your soup. Just remember to adjust cooking times for these grains. Enjoy the full recipe for more ideas! After making your homemade vegetable soup, allow it to cool. Transfer it to an airtight container. This helps keep your soup fresh. Place it in the fridge. It can last for about 3 to 5 days. To keep the best flavor, enjoy it within this time frame. Freezing is a great way to store soup longer. First, make sure the soup is cool. Use freezer-safe containers or bags. Leave some space in the container, as liquids expand when frozen. You can store it for up to 3 months. Remember to label your containers with the date. You’ll always know when it’s time to enjoy your soup again! To reheat, you can use a pot on the stove or the microwave. If using a pot, heat over medium heat. Stir often to prevent sticking. If using a microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps heat it evenly. Always check the temperature before serving. Enjoy your tasty, warm soup! For the full recipe, check out the Hearty Garden Vegetable Soup. Homemade vegetable soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. You can check for signs like off-smells or changes in color. If you freeze it, it can last up to 3 months. Just ensure you leave some space in the container for expansion. Yes, you can make this soup in a slow cooker! Start by sautéing the onion, carrots, and celery in a pan. Then, add everything to the slow cooker. Set it on low for 6 to 8 hours. This method allows the flavors to blend very well. To boost nutrition, consider adding: - Leafy greens like spinach or kale - Beans for protein and fiber - Quinoa or barley for whole grains - Nuts or seeds for healthy fats These additions make the soup heartier and more filling. They also provide extra vitamins and minerals. For more detailed steps, check out the Full Recipe. You learned about making delicious vegetable soup, from ingredients to storage tips. Fresh or frozen, the choice matters, but both can taste great. Seasonings and herbs add the needed flair to your dish. You can switch up veggies or add proteins to keep things exciting. Remember to store it right for later enjoyment. Overall, creating this soup is easy, and it’s a great way to eat healthy. Enjoy your cooking journey and share your soup successes with others!

Homemade Vegetable Soup

Warm up your day with this hearty garden vegetable soup, packed with fresh flavors and nutritious veggies! This simple recipe features a colorful blend of ingredients like carrots, zucchini, and green beans, all simmered in a delicious broth. Perfect for a cozy dinner or meal prep, this soup is not only healthy but also easy to make in just 45 minutes. Click to discover how to whip up this comforting dish and enjoy the taste of home!
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Ingredients
  

2 tablespoons olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 zucchini, diced

1 bell pepper (any color), diced

1 cup green beans, chopped

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.

    Stir in the diced carrots and celery, cooking for another 5 minutes until softened.

      Add the minced garlic and sauté for an additional minute until fragrant.

        Toss in the diced zucchini, bell pepper, and green beans, stirring for about 3-4 minutes.

          Pour in the diced tomatoes (with their juices) and the vegetable broth.

            Add the dried thyme, dried basil, bay leaf, and season with salt and pepper to taste.

              Bring the soup to a simmer, then reduce the heat to low and cover. Let it cook for 20-25 minutes, allowing the flavors to meld.

                After cooking, remove the bay leaf and taste your soup, adjusting seasoning as needed.

                  Serve hot, garnished with fresh chopped parsley on top.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6