Homemade Vegetable Soup Recipe

SOUP & SALAD

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and minced garlic; sauté until the onion is translucent and fragrant, about 5 minutes.

2. 2

   Add diced carrots and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.

3. 3

   Stir in dried thyme and dried oregano; cook 1 minute to bloom the aromatics.

4. 4

   Add potatoes to the pot and toss to coat with the aromatics; cook 2 minutes.

5. 5

   Pour in vegetable broth and water. Add the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until potatoes are nearly tender.

6. 6

   Stir in canned diced tomatoes and chickpeas. Simmer for 5 minutes to meld flavors.

7. 7

   Add green beans, corn, and frozen peas. Continue simmering for 6–8 minutes until the vegetables are just tender.

8. 8

   Stir in zucchini and spinach; cook until spinach wilts and zucchini is tender, about 3–5 minutes.

9. 9

   Remove the bay leaf. Season soup with salt and black pepper to taste.

10. 10

    Finish with lemon juice and chopped parsley. If desired, adjust thickness with a splash more water or broth.

11. 11

    Ladle soup into bowls and serve hot, optionally with crusty bread.