vegetable soup

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stomach needs something gentle yet satisfying. Packed with vitamins, minerals, and hydration, a good vegetable soup can help you feel better while providing your body with the nutrients it needs.

Here’s a simple and healing vegetable soup recipe that’s perfect for when you need something light and comforting.

Here’s a simple recipe for vegetable soup:

Ingredients:

  • 2 tablespoons olive oil

  • 1 medium onion, diced.

  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced

  • 2 celery stalks, sliced.

  • 2 potatoes, peeled and diced
  • 1 zucchini, sliced.

  • 1 cup green beans, trimmed and cut
  • 1 can (14.5 oz) diced tomatoes (optional)
  • 6 cups vegetable broth

  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

  • Fresh parsley, chopped (optional, for garnish).

Instructions:

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.

  1. Add Vegetables: Stir in carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally.

  1. Add Liquid and Seasonings: Pour in vegetable broth and add the bay leaf and dried thyme. If using diced tomatoes, add them now. Bring to a boil.

  1. Simmer: Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, or until the vegetables are tender.

  1. Add Remaining Vegetables: Add zucchini and green beans, and simmer for an additional 5-10 minutes.

  1. Season and Serve: Remove the bay leaf. Season the soup with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot.

Feel free to adjust the vegetables and seasonings based on your preferences!

To store vegetable soup properly:

  1. Cool Down: Allow the soup to cool to room temperature. Avoid leaving it out for more than 2 hours to prevent bacterial growth.

  1. Refrigeration: Transfer the soup to an airtight container and refrigerate. It can be kept in the refrigerator for up to 3-4 days.

  1. Freezing: For longer storage, freeze the soup. Place it in a freezer-safe container or heavy-duty freezer bag. Leave some space at the top of the container for expansion.

  1. Frozen vegetable soup can last up to 3 months.

  1. Reheating: Reheat refrigerated soup on the stovetop over medium heat until hot. If frozen, thaw it in the refrigerator overnight before reheating, or use the defrost setting on a microwave if you need it quickly.

  1. Reheat until it reaches a temperature of 165°F (74°C).

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