Vegetable Soup With Bone Broth
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 bell pepper any color, diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 4 cups bone broth chicken, beef, or vegetable
- 2 cups water
- 1 can 14.5 ounces diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups chopped kale or spinach
- 1 can 15 ounces cannellini or kidney beans, drained and rinsed (optional)
- Fresh parsley chopped, for garnish
Instructions
Sauté The Aromatics
- In a large stockpot over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add The Vegetables
- Incorporate the sliced carrots and celery into the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften. Add the diced zucchini, bell pepper, and green beans, cooking for another 3 minutes.
Pour In Liquids And Seasonings
- Pour in the bone broth and water, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes with their juices. Stir in the dried thyme, basil, oregano, salt, and pepper.
Simmer The Soup
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25 minutes, allowing the flavors to meld and the vegetables to become tender.
Add Leafy Greens And Beans
- Stir in the chopped kale or spinach and the drained beans, if using. Cook for an additional 5 minutes until the greens are wilted and the beans are heated through.
Serve
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
For a vegetarian version, substitute the bone broth with a rich vegetable broth. While it won't have the same collagen benefits, it will still be a nourishing and delicious soup.