Vegetable Chunky Soup
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Blender or immersion blender (optional, for a smoother texture)
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1 bell pepper any color, chopped
- 1 zucchini chopped
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can 14.5 ounces diced tomatoes, with juices
- 6 cups vegetable broth preferably low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup frozen corn kernels
- 1 cup canned kidney beans drained and rinsed
- 2 cups chopped kale or spinach
- Fresh parsley chopped, for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
Sauté Aromatics
- Heat the olive oil in a large stockpot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Add Root Vegetables
- Incorporate the chopped carrots and celery into the pot. Cook for an additional 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
Introduce Remaining Vegetables
- Add the bell pepper, zucchini, and green beans to the pot. Stir well to combine all the vegetables evenly.
Pour In Tomatoes And Broth
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, basil, and oregano. Season with salt and freshly ground black pepper to taste.
Simmer The Soup
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, or until the vegetables are tender.
Add Final Ingredients
- Stir in the frozen corn kernels, kidney beans, and chopped kale or spinach. Continue to cook for another 5 minutes, until the greens are wilted and all ingredients are heated through.
Adjust Seasoning And Serve
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
For those monitoring sodium intake, opt for low-sodium vegetable broth and canned goods. You can also adjust the added salt to suit your dietary needs. This ensures the soup remains heart-friendly without compromising on flavor.