Quick and Nutritious 45-Minute Vegetable Soup

Vegetable soup is a classic comfort food that's perfect for any time of the year. Whether you're looking to warm up on a chilly evening or enjoy a light, nutritious meal, this 45-minute vegetable soup is the answer. It's packed with a variety of fresh vegetables, providing a hearty and satisfying dish that's both delicious and healthy. This recipe is ideal for busy weeknights when you need to get dinner on the table quickly without sacrificing flavor or nutrition. Let's dive into this simple yet delightful recipe that will surely become a staple in your household.

Ingredients

Vegetables

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper (any color), diced
• 1 zucchini, diced
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes, undrained

Broth and Seasonings

• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

Optional Add-Ins

• 1 cup cooked beans (e.g., cannellini, kidney, or chickpeas)
• 2 cups spinach or kale, chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Directions

1. Prepare the Base

   • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

2. Add Vegetables

   • Stir in the carrots, celery, and bell pepper. Cook for about 5 minutes, allowing the vegetables to soften slightly.

3. Incorporate Remaining Ingredients

   • Add the zucchini, green beans, and corn to the pot. Pour in the diced tomatoes along with their juice, and stir to combine.

4. Simmer

   • Pour in the vegetable broth and add the bay leaf, dried thyme, dried oregano, and paprika. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until all the vegetables are tender.

5. Finish with Optional Ingredients

   • If using, add the cooked beans and chopped spinach or kale. Stir to combine and cook for an additional 5 minutes until the greens are wilted. Add a tablespoon of lemon juice for a fresh burst of flavor, if desired.

6. Serve

   • Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve hot.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings

This recipe serves 6-8 people.

This 45-minute vegetable soup is a versatile and nutritious dish that can be enjoyed year-round. It's easy to customize with your favorite vegetables and add-ins, making it a go-to recipe for busy weeknights. Whether you're a seasoned cook or a kitchen novice, you'll find this soup simple to prepare and utterly satisfying. Serve it with a slice of crusty bread or a side salad for a complete meal that everyone will love. Enjoy the comforting flavors and the goodness of fresh vegetables in every spoonful!

FAQs

Q: Can I use frozen vegetables instead of fresh? A: Yes, frozen vegetables can be used in place of fresh ones. Adjust the cooking time as needed, since frozen vegetables may cook faster.

Q: Can I add pasta to this soup? A: Absolutely! Small pasta shapes like ditalini or orzo work well. Cook the pasta separately and add it to the soup just before serving to prevent it from becoming too soft.

Q: How can I make this soup more filling? A: Adding beans, lentils, or quinoa can make the soup heartier and more filling.

Q: Can I freeze the leftovers? A: Yes, this vegetable soup freezes well. Let the soup cool completely, then transfer it to airtight containers and freeze for up to 3 months.

Q: How can I add more flavor to the soup? A: For extra flavor, you can add a dash of soy sauce or a sprinkle of nutritional yeast. Fresh herbs like basil or cilantro also enhance the flavor profile.