As you pull your sweater a little closer on a breezy day, there’s nothing more comforting than ladling out steaming bowls of homemade vegetable soup. Packed with the colors of a garden in peak bloom and seasoned with just the right herbs to make it sing, this soup is like a hug in a bowl. Whether it's brightening up a dreary afternoon or rounding off an active day, it's crafted simply to deliver deep satisfaction without any fuss. Perfect for those seeking solace in their kitchen sanctuary, every simmering spoonful brings warmth from the inside out.
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As the seasons change, there's nothing more comforting than a pot of homemade vegetable soup simmering on the stove. It’s like a hug in a bowl, isn’t it? This recipe is one I turn to time and again, not just for its simplicity but also for that burst of warmth it brings to any meal. Imagine it's a chilly evening and you're craving something nourishing—this vibrant mix of vegetables and herbs is here to satisfy that craving. Let's walk through the steps together, as we prepare a soup that’s both hearty and heartwarming, perfect for gathering around the table with loved ones.
Steps to follow
1
Heat the olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until they are soft and fragrant.
2
Add the chopped carrots, celery, zucchini, green beans, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables start to soften.
3
Pour in the diced tomatoes (with their juice) and vegetable broth. Season with dried oregano, dried basil, salt, and pepper. Stir to combine.
4
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25 minutes to allow the flavors to meld together and the vegetables to become tender.
5
Add the spinach leaves and rinsed kidney beans to the pot. Cook for an additional 5 minutes, or until the spinach is wilted and the beans are heated through.
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