My friend Kathy Streib invited me to write a recipe; here is mine for this week
Try this easy, comforting classic, hearty vegetable soup recipe.
Packed with fresh vegetables and flavor, it's perfect for a
healthy meal any time but great in cool weather
Classic Hearty Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (undrained)
- 4 cups vegetable broth (or chicken broth)
- 2 medium potatoes (Yukon gold or russet), peeled and diced
- 1 tsp Italian seasoning (or a mix of dried oregano and basil)
- 1 cup green beans, trimmed and chopped
- 1 cup corn (frozen or fresh)
- 1 cup peas (frozen or fresh)
- 2 cups fresh spinach or kale, chopped
- 1 tbsp lemon juice (optional, for brightness)
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté chopped onion, carrots, and celery in olive oil for 6-8 mins.
- Add minced garlic and Italian seasoning; cook for 1 min.
- Stir in tomatoes, broth, and diced potatoes. Season, bring to a boil, then cover and simmer for 15 mins.
- Add green beans, corn, and peas. Simmer 5-10 more mins until tender.
- Remove from heat. Stir in spinach until wilted, then add lemon juice.
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