Vegetable Soup
The ultimate comfort food, Vegetable Soup is packed with vibrant vegetables and hearty flavors. This easy weeknight dinner is perfect for chilly nights, bringing warmth and satisfaction with every spoonful. Make it tonight for a nourishing meal!
Equipment
- Skillet
- Peeler
- Saucepan
- Chef's Knife
- Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 1/2 cup celery, chopped
- 2 medium carrots, peeled and chopped
- 6 cloves garlic, finely chopped
- 2 zucchini, chopped
- 10 oz green beans, sliced into 1-inch pieces
- 10 oz cauliflower florets
- 4 cups cabbage leaves, chopped, washed
- 2 quarts low sodium beef stock (chicken or vegetable broth may be used)
- 2 teaspoons beef bouillon powder (chicken or vegetable may be used)
- 1 teaspoon cayenne pepper (if desired – adjust to your heat preference)
- 1 teaspoon salt (to season)
- 1/2 teaspoon ground pepper
- 4 cups spinach leaves, washed
- 1/4 cup fresh parsley
- 2 teaspoons lemon juice
Instructions
- Begin by heating the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once the oil is simmering and fragrant, add the chopped onion, carrots, and celery. Sauté these aromatic vegetables until they soften slightly, about 8 minutes. This is the base of your soup, so take your time to let them develop their flavor.
- Next, add the finely chopped garlic and sauté for an additional 30 seconds until fragrant. You’ll know it’s ready when you start to smell the delicious aroma filling your kitchen!
- Now, it’s time to add the zucchini and green beans. Stir them in and continue to cook for about 4 to 5 minutes. The vegetables should start to soften but still retain some crunch. Keep stirring occasionally to prevent them from sticking to the bottom of the pot.
- Once the zucchini and green beans are slightly tender, throw in the cauliflower florets and cabbage leaves. Stir to combine, and then pour in the beef stock, bringing the mixture to a high heat. We want to get this soup simmering!
- As the soup comes to a boil, season with the bouillon powder and cayenne. Taste the broth during this step and adjust the salt and pepper according to your preference. This is your chance to make it just right!
- Once simmering, reduce the heat to low. Cover the pot and let it cook until all the vegetables are fork-tender, which should take about 20 minutes. The longer it cooks, the more the flavors will meld together, creating a rich, comforting broth.
- After the vegetables have reached that perfect tenderness, add in the washed spinach leaves. Stir them through until they wilt down, which will only take a minute or two.
- Finally, remove the pot from heat and stir in the freshly chopped parsley and lemon juice. This adds a bright, fresh note that balances all the earthy flavors.
- Adjust any final seasonings as needed, and serve immediately. You'll find that this Vegetable Soup not only satisfies your hunger but also warms your heart!
Notes
- Tip 1: Properly store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Tip 2: You can freeze this soup for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers.
- Tip 3: Enjoy your Vegetable Soup with a side of fresh bread, crackers, or a simple salad for a complete meal.
- Tip 4: Want more heat? Add a pinch of red pepper flakes or some chopped jalapeños while cooking.
- Tip 5: Experiment with different herbs like thyme or basil for unique flavor profiles.
- Tip 6: Consider adding some beans or lentils for an extra boost of protein and fiber.
- Tip 7: Use seasonal vegetables for the freshest taste and nutrition. The soup changes with the season!