Nothing beats the comforting embrace of a bowl of homemade vegetable soup, especially on those chilly evenings or when you’re yearning for a touch of home. This recipe holds a special place in my heart, as it reminds me of cozy Sunday dinners with my family, where the kitchen was filled with laughter and the rich aroma of simmering vegetables.
- 2 tablespoons of olive oil,
- 1 medium onion, diced,
- 2 cloves of garlic, minced,
- 3 carrots, peeled and sliced,
- 2 stalks of celery, sliced,
- 1 bell pepper, diced,
- 1 zucchini, diced,
- 1 cup of green beans, trimmed and halved,
- 1 can (14 oz) of diced tomatoes,
- 4 cups of vegetable broth,
- 1 teaspoon of dried oregano,
- 1 teaspoon of dried basil,
- Salt and pepper to taste,
- 2 cups of spinach leaves,
- 1 can (15 oz) of kidney beans, rinsed and drained
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until translucent. Stir in the carrots, celery, and bell pepper, cooking for another 5 minutes.
Add the zucchini, green beans, and canned tomatoes to the pot, along with the dried oregano and basil. Pour in the vegetable broth, season with salt and pepper, and bring to a low simmer. Let it cook for 25 minutes.
When the soup has simmered and the vegetables are tender, add the spinach leaves and kidney beans. Cook for an additional 5 minutes, or until the spinach has wilted and the beans are heated through.
Final words
Thank you for trying out this homemade vegetable soup recipe. It’s not just a meal; it’s a bowl full of memories, warmth, and nourishment. Whether you’re sharing it with family or enjoying a quiet moment alone, each spoonful promises to be comforting and fulfilling. Don’t forget to check out other recipes on our site for more delicious inspirations. Happy cooking!
Tags
vegetable soup recipe, homemade vegetable soup, healthy soup recipe, easy vegetable soup
