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To make Hearty Vegetable Soup, gather these key ingredients: - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, chopped - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup green beans, chopped - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper, to taste - 2 cups fresh spinach - 1 tablespoon lemon juice - Fresh parsley, chopped for garnish You can adjust the soup to fit your taste. Try adding: - Potatoes for extra heartiness - Kale or Swiss chard for more greens - Peas for a sweet touch - A splash of hot sauce for heat This soup is not only tasty but also healthy. Here’s why each key ingredient shines: - Olive oil provides healthy fats for heart health. - Onions and garlic boost your immune system. - Carrots are rich in beta-carotene, good for your eyes. - Bell peppers add vitamin C, which helps heal wounds. - Zucchini brings hydration, keeping you refreshed. - Spinach is packed with iron, good for energy. - Vegetable broth offers a low-calorie base while adding flavor. This Hearty Vegetable Soup is a warm hug in a bowl. Enjoy the cozy feeling it brings with each spoonful! For the full recipe, check the detailed instructions above. This blog post covered essential ingredients for hearty vegetable soup, along with cooking steps and tips. I shared how to enhance flavors and avoid common mistakes. You learned about variations for dietary needs and how to store leftovers properly. Remember, soup is flexible. Customize it to your taste with the ingredients you love. Enjoy cooking and experimenting!

Hearty Vegetable Soup

Warm up with a delicious bowl of hearty vegetable soup that's perfect for any occasion! This easy recipe features fresh veggies, aromatic herbs, and a flavorful broth that will comfort and satisfy. Get ready to enjoy a nutritious meal that your whole family will love. Click through to explore the full recipe and discover tips for beautiful presentation that make it a feast for the eyes as well!
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Ingredients
  

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 red bell pepper, diced

1 zucchini, diced

1 cup green beans, chopped

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

2 cups fresh spinach

1 tablespoon lemon juice

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and sauté for about 5 minutes, or until translucent.

      Stir in the minced garlic, carrots, and celery; cook for another 3-4 minutes.

        Add the red bell pepper, zucchini, and green beans. Stir everything together and cook for an additional 5 minutes.

          Pour in the can of diced tomatoes and vegetable broth. Stir in the dried thyme, oregano, bay leaf, salt, and pepper.

            Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing all the flavors to meld.

              After 30 minutes, remove the bay leaf and stir in the fresh spinach until wilted. Add the lemon juice for brightness.

                Taste and adjust seasoning, adding more salt and pepper if needed.

                  Serve hot, garnished with fresh parsley on top.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 6

                      - Presentation Tips: Serve in rustic bowls and sprinkle with extra parsley and a dash of olive oil for a beautiful finish. Add rustic whole grain bread on the side for dipping!