This Classic Vegetable Soup is a wholesome and hearty option packed with fresh vegetables and rich flavors. It’s perfect for a comforting meal any day of the week, and it’s also highly customizable to suit your taste or use up whatever vegetables you have on hand. This soup is not only nutritious but also easy to make, and it’s perfect for meal prepping or feeding a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 2 cups potatoes, peeled and cubed (such as russet or Yukon Gold)
- 1 cup green beans, chopped (fresh or frozen)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth (or chicken broth for extra flavor)
- 1 cup chopped kale or spinach (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 bay leaf (optional)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
- Juice of 1 lemon (optional, for brightness)