Ingredients (Base Recipe):
- 1 tablespoon olive oil (optional)
- 1 large onion, diced
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1–2 cups chopped leafy greens (spinach, kale, or chard)
- 6 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Optional: 1 bay leaf, 1 teaspoon paprika, or ½ teaspoon chili flakes
Instructions:
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Sauté Aromatics (Optional):
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and translucent, about 3–4 minutes.
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Add Vegetables & Broth:
- Add carrots, celery, bell pepper, zucchini, and green beans. Pour in vegetable broth or water. Stir in thyme, parsley, salt, and pepper (and bay leaf or spices if using).
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Simmer:
- Bring soup to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
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Add Greens:
- Stir in chopped leafy greens and cook for another 3–5 minutes until wilted.
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Serve:
- Taste and adjust seasoning if needed. Serve hot.
Tips & Variations:
- Flexible Veggies: Add or remove any vegetables depending on seasonality or preference (broccoli, cauliflower, peas, or mushrooms work well).
- Protein Boost: Add cooked beans, lentils, or shredded chicken for a heartier meal.
- Spice It Up: Use fresh herbs like dill, cilantro, or basil for a fresh flavor boost.
- Batch Cooking: This soup freezes well; store in portions for a quick, healthy meal anytime.
