Are you looking for a quick, healthy, and incredibly flavorful dinner? Look no further! This ten vegetable soup recipe is perfect for busy weeknights and is packed with goodness. It's a fantastic example of homemade cooking at its finest, showcasing the best of fresh vegetables in a comforting and satisfying bowl. This easy recipe is perfect for beginners, yet satisfying enough for seasoned cooks. Let's dive in!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup chopped bell pepper (any color)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 cup green beans, trimmed and halved
- 1 cup chopped potatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. This step builds a delicious base of flavor for your soup.
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Add the Garlic and Other Vegetables: Stir in the garlic, zucchini, yellow squash, and bell pepper. Cook for another 3-5 minutes, until slightly tender.
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Combine Remaining Ingredients: Add the diced tomatoes (undrained), vegetable broth, green beans, and potatoes to the pot. Stir in the oregano and basil. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes and green beans are tender.
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Season and Serve: Season the soup with salt and pepper to taste. Taste and adjust seasonings as needed; some vegetable broths are saltier than others. Ladle the soup into bowls and garnish with fresh parsley, if desired. This healthy meal is ready in under 30 minutes!
Cooking Tips for the Best Ten Vegetable Soup:
- Fresh is Best: Using fresh vegetables will significantly enhance the flavor of your soup. However, frozen vegetables work well in a pinch.
- Don't Overcook: Overcooked vegetables will become mushy. Aim for tender-crisp vegetables for the best texture.
- Customize Your Veggies: Feel free to substitute your favorite vegetables. Corn, mushrooms, spinach, and peas are all delicious additions.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
Variations:
- Creamy Ten Vegetable Soup: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier soup.
- Lemony Ten Vegetable Soup: Add the juice of half a lemon at the end for a bright, zesty flavor.
- Hearty Ten Vegetable Soup: Add 1 cup of cooked lentils or chickpeas for extra protein and fiber.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200 (depending on ingredients and portion size)
- Protein: Around 5-7 grams
- Fiber: Around 5-7 grams
This delicious and healthy ten vegetable soup recipe is a perfect addition to your repertoire of quick dinner ideas. It’s a wonderful way to enjoy a homemade meal packed with flavor and nutrients without spending hours in the kitchen. Enjoy!