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Easy Vegetable Soup

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A fast, healthy, and comforting vegetable soup made with pantry staples and fresh produce, perfect for a weeknight dinner or lunch.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups mixed vegetables (e.g., green beans, peas, corn)
  • 1 cup spinach or kale

Instructions

  1. Warm a large pot over medium heat. Add the olive oil.
  2. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and the canned diced tomatoes with their juices. Add thyme, basil, and a pinch of salt and pepper.
  5. Bring the soup to a boil, then lower the heat and simmer for 10 minutes to let flavors meld.
  6. Add the mixed vegetables and simmer for 5 to 7 minutes until they are tender but not mushy.
  7. Stir in the spinach or kale and cook just until wilted, about 1 to 2 minutes.
  8. Taste and adjust seasoning. Serve the soup hot.

Notes

Use low-sodium broth for better control over salt. The soup can be made ahead and freezes well for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/easy-vegetable-soup/