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Vibrant Vegetable Soup

A warm and comforting bowl of vegetable soup made from leftover Thanksgiving veggies that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil Use high-quality olive oil for better flavor.
  • 1 medium onion, chopped Finely chopped for better integration.
  • 2 cloves garlic, minced
  • 2 medium carrots, diced Preferably diced with love.
  • 2 stalks celery, diced
  • 1 medium zucchini, diced Remove the sticker!
  • 1 medium bell pepper, diced Any color you fancy.
  • 2 cups kale or spinach, chopped Bagged is okay!
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups vegetable broth Homemade is best, but store-bought works too.
  • 1 teaspoon Italian seasoning For added flavor.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and minced garlic and sauté for 2 minutes.
  3. Add diced carrots and celery, stir occasionally for about 5 minutes.
  4. Include diced zucchini and bell pepper, cooking until colors intensify.
Cooking
  1. Add the chopped kale or spinach, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
  2. Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes.

Notes

Feel free to add protein like chickpeas or beans for an extra boost. Leftovers will last for about three days in the fridge.