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- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper, diced - 1 cup green beans, trimmed and chopped - 4 cups vegetable broth - 1 can (15 oz) diced tomatoes, undrained - 1 teaspoon dried Italian herb blend - Salt and freshly ground pepper to taste - 1 cup frozen peas - 1 cup kale or spinach, chopped - 1 tablespoon fresh lemon juice (optional) You can swap fresh veggies for frozen ones. Frozen carrots, peas, and green beans work well. Use canned tomatoes instead of fresh ones if needed. Don’t have kale? Spinach is a great choice, too. If you can't find a bell pepper, use any color you have on hand. For herbs, dried ones work, but fresh gives more flavor. When choosing vegetables, look for vibrant colors and firm textures. Check for any bruises or soft spots. Fresh onions should feel heavy and dry. Garlic should be plump and firm. For bell peppers, pick ones with smooth skin. Zucchini should be shiny and free of blemishes. Lastly, choose kale that is deep green and crisp. {{ingredient_image_2}} Start by gathering all your ingredients. You will need olive oil, onion, garlic, carrots, celery, zucchini, bell pepper, green beans, broth, diced tomatoes, herbs, salt, pepper, peas, and greens. 1. In a large pot, heat 1 tablespoon of olive oil over medium heat. 2. Add the finely chopped onion and minced garlic. 3. Sauté for 3-4 minutes until the onion turns soft and clear. Stir often to avoid sticking. Next, it’s time to add more veggies. 1. Toss in the diced carrots, celery, zucchini, bell pepper, and green beans. 2. Cook for another 5-7 minutes. Stir frequently until the veggies soften and smell great. Now, we will create the soup base. 1. Carefully pour in 4 cups of vegetable broth and the can of diced tomatoes. 2. Stir well to mix everything. Add 1 teaspoon of dried Italian herbs, salt, and pepper to taste. 3. Turn up the heat and bring the mix to a gentle boil. 4. Once it boils, lower the heat and cover the pot. 5. Let it simmer for 20-25 minutes. This step helps the flavors mix well. After simmering, add 1 cup of frozen peas and 1 cup of chopped kale or spinach. 1. Stir everything to combine and cook for an extra 5 minutes. This will wilt the greens nicely. 2. For some extra zing, add 1 tablespoon of fresh lemon juice just before serving. Taste the soup and adjust the seasoning with more salt or pepper if needed. Enjoy your warming, one-pot soup! To boost flavor, choose fresh herbs. Fresh thyme, basil, or parsley work well. You can also add a splash of soy sauce for depth. A pinch of red pepper flakes adds warmth without too much heat. If you like zest, lemon juice brightens the soup. Stir in a tablespoon just before serving. If you want a thicker soup, blend part of it. Use an immersion blender or a regular blender. You can also add more diced tomatoes or a potato. For a thinner soup, add more broth. Adjust slowly until you reach your perfect texture. Prep your veggies ahead of time. Chop them the night before and store them in the fridge. Use frozen veggies for convenience; they save time and keep well. One-pot meals like this soup let you cook and clean less. Set a timer to avoid overcooking. This way, you can focus on other tasks while it simmers. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables as they provide the best flavor and nutrients. Frozen vegetables can be a good alternative when fresh ones are not available. Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. This recipe is versatile and can accommodate a variety of produce. Make It a Meal: To transform this soup into a hearty meal, consider adding cooked grains like quinoa or rice, or even some protein such as diced chicken or beans. Storage Tip: This soup stores well in the refrigerator for up to 3 days. You can also freeze portions for later use. Just make sure to cool it completely before transferring to airtight containers. {{image_4}} You can easily boost the protein in this soup. Try adding cooked beans or lentils. Chickpeas work well too. If you prefer meat, add cooked chicken or turkey. Just chop it up and stir it in. You can also use tofu for a plant-based option. Want to spice things up? Add red pepper flakes for heat. Start with a pinch and taste as you go. You can also use hot sauce if you like. For a milder soup, skip the spices or use sweet paprika instead. This soup is great for using up veggies. Use what's fresh in your garden or local market. In spring, add asparagus or peas. In summer, try corn or tomatoes. In fall, butternut squash or pumpkin works well. In winter, root vegetables like parsnips are perfect. Just dice and swap them in! To store your leftover soup, let it cool to room temperature. Then, transfer the soup to airtight containers. Be sure to leave some space at the top, as the soup may expand when frozen. Label the containers with the date. Store them in the fridge for up to four days. This helps keep the flavors fresh and tasty. If you want to freeze the soup, it’s easy! Pour the cooled soup into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. The soup can last up to three months in the freezer. When you're ready to enjoy it, thaw the soup in the fridge overnight before reheating. To reheat the soup, pour it into a pot and warm it over medium heat. Stir it often to avoid sticking. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. Make sure it’s hot all the way through. If it seems too thick, add a splash of broth or water to reach your desired consistency. Enjoy your warm bowl of comfort! Yes, you can make this soup ahead of time. It tastes even better the next day. Just let it cool down, then store it in a container. You can keep it in the fridge for up to three days. This way, you save time on busy days. This soup stays fresh in the fridge for about three to four days. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Leftover soup is very versatile. You can enjoy it as a quick meal the next day. Try adding cooked pasta or rice for a hearty dish. You can also blend it for a smooth texture. Pour it over grains for a nice twist. The options are endless! In this blog post, we covered the key ingredients, preparation steps, and tips for making soup. We talked about how to choose fresh produce, enhance flavor, and store leftovers. Remember, you can swap in proteins or adjust spices to make the soup your own. Cooking soup can be fun and easy, even on busy days. I hope you're excited to try these tips. Enjoy your cooking adventure!

One-Pot Busy Day Vegetable Soup

A hearty and comforting vegetable soup made in one pot, perfect for busy days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 cup green beans, trimmed and chopped
  • 4 cups vegetable broth
  • 1 can diced tomatoes, undrained (15 oz)
  • 1 teaspoon dried Italian herb blend
  • to taste salt
  • to taste freshly ground pepper
  • 1 cup frozen peas
  • 1 cup kale or spinach, roughly chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent, stirring occasionally to prevent sticking.
  • Introduce the diced carrots, celery, zucchini, bell pepper, and green beans into the pot. Continue to cook for an additional 5-7 minutes, stirring frequently, until the vegetables begin to soften and release their flavors.
  • Carefully pour in the vegetable broth and diced tomatoes, stirring well to combine all the ingredients. Sprinkle in the dried Italian herbs, along with a generous pinch of salt and freshly ground pepper.
  • Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the pot with a lid and allow it to simmer for about 20-25 minutes.
  • After the simmering time, add the frozen peas and the chopped kale or spinach to the pot. Stir thoroughly to mix everything together, and cook for an additional 5 minutes, allowing the greens to wilt.
  • For a zesty kick, stir in the fresh lemon juice just before serving.
  • Taste the soup and adjust the seasoning with more salt and pepper if necessary for your preference.

Notes

Ladle the soup into warm bowls and garnish with freshly chopped herbs like parsley or basil. Serve alongside crusty bread or toasted baguette slices.
Keyword easy, one-pot, soup, vegetable