Hearty Vegetable Soup for a Cozy Night In
There’s just something about a steaming bowl of hearty vegetable soup that instantly feels like home, you know? It’s one of those dishes that wraps you up in warmth, almost like a big hug on a cozy night in. The smells of sautéed garlic and fresh herbs mingling in the kitchen… it feels like a little ritual, and the best part? You can toss in whatever veggies you have lying around. Seriously, a fridge cleaner and a comfort food all rolled into one—who wouldn’t love that?
Why You’ll Crave It
- It’s packed with nutrients—goodbye guilt, hello vitamins!
- Perfect for meal prep; make a big batch and enjoy all week.
- So versatile, you can change it up with different veggies each time.
- It’s a one-pot wonder; less mess means more time to enjoy.
- Great for chilly evenings or when you just need a little comfort.
You know, my family fights over the last bowl—it’s that good!
What You’ll Need
- Olive oil: 1 tablespoon, for that lovely sautéing magic
- Onion: 1 medium, diced, because you’ve got to start here
- Carrots: 2 medium, diced, adding a bit of sweetness
- Celery: 2 stalks, diced, for that crunchy, fresh bite
- Garlic: 3 cloves, minced, because there’s no such thing as too much garlic
- Vegetable broth: 6 cups, the flavorful base of it all
- Potatoes: 2 medium, peeled and diced, for heartiness
- Green beans: 1 cup, cut into pieces, just toss them in
- Zucchini: 1 medium, diced, a nice addition
- Tomatoes: 1 can (14.5 oz), diced, for that acidic burst
- Fresh or dried herbs: 1 tablespoon mixed (thyme, oregano, basil) are great here
- Salt: to taste, because seasoning is key!
- Pepper: to taste, a little kick never hurt anyone
Easy How-To
Get Your Soup On
Alright, let’s dive in! First things first—wash and chop all those veggies. Seriously, just get everything ready, so you can breathe a little while it’s cooking. I like to start with heating that olive oil in a big pot over medium heat. Once it’s nice and warm, toss in those onions, carrots, and celery. You want to sauté them for about 5 minutes, or just until they get a bit soft and smell incredible. Then, add the garlic, give it another minute to really become fragrant—don’t let it burn though, that would be sad. Next, in go the rest of the veggies. Stir it up for about 5 more minutes. Then, pour in the vegetable broth, salt, pepper, and herbs. Bring it all to a boil, then reduce the heat to low and let it simmer for about 20 to 30 minutes. Just until the veggies are tender and everything is singing in harmony! You might want to taste and adjust the seasonings here. When it’s ready, serve it hot, maybe with a sprinkle of fresh herbs or a drizzle of olive oil on top for good measure!
Good to Know
- Don’t worry if you have random veggies hanging out in your fridge—just toss them in!
- This soup freezes really well, just cool it down before packing it away in containers.
Serving Ideas
- Pair this soup with crusty bread or a simple side salad for a hearty dinner.
Top Tricks
- For extra flavor, sauté the herbs with the veggies at the start. It really brings out their essence.
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Oh, definitely! Frozen veggies are a lifesaver. Just remember, they may not need to simmer quite as long since they’re often blanched before freezing.
What if I want to add more veggies?
Go for it! Feel free to add whatever seasonal veggies you have around. Spinach, peas, bell peppers—all good ideas. The more, the merrier!
How long can I keep leftovers?
Leftovers are good in the fridge for about 3 to 4 days. You can freeze them too, but let them cool completely first, ok?
Can I prepare this soup ahead of time?
Absolutely! Making it a day in advance actually lets the flavors develop even more. Just reheat it on the stove when you’re ready.
What’s a good side to serve with vegetable soup?
Crusty bread is classic, but a light salad or even a sprinkle of cheese can really round out the meal!
