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Vegetable soups have long been a staple in healthy eating, celebrated not just for their rich flavors but also for their nutritional benefits. As the leaves turn and the air grows crisp, there’s nothing quite as comforting as a warm bowl of soup to nourish both body and soul. The Hearty Harvest Vegetable Soup is particularly special, embodying the essence of autumn with its vibrant colors and robust flavors. This recipe serves as a perfect blend of wholesome ingredients that can easily cater to families or even be made in larger batches for meal prep, ensuring you have delicious, nutritious options ready throughout the week.

Vegetable Soup

Warm up this fall with a nourishing bowl of Hearty Harvest Vegetable Soup! This recipe celebrates seasonal ingredients, blending vibrant veggies like carrots, potatoes, and leafy greens into a comforting dish. Packed with vitamins, minerals, and delightful flavors, this soup is not only customizable to fit dietary needs but also perfect for batch cooking. Enjoy a warm, hearty meal that nourishes your body and soul, ideal for cozy nights or hearty gatherings.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper (red or yellow), chopped

1 medium zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 cups fresh spinach or kale

Juice of 1 lemon

Fresh parsley for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic; sauté for about 2-3 minutes until onions are translucent and fragrant.

    Add the Vegetables: Stir in the carrots, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.

      Incorporate Remaining Veggies: Add the zucchini, green beans, corn, and diced tomatoes to the pot. Mix well.

        Pour in the Broth: Carefully pour the vegetable broth into the pot, mixing to combine all the ingredients. Bring the mixture to a gentle boil.

          Season the Soup: Stir in the dried thyme, oregano, salt, and pepper. Reduce heat to a simmer and let the soup cook for about 20-25 minutes, or until all vegetables are tender.

            Add Greens: In the last 5 minutes of cooking, stir in the fresh spinach or kale until wilted.

              Finish with Lemon: Remove the soup from the heat and add the juice of one lemon, which brightens the flavors. Adjust seasoning if necessary.

                Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a side salad.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 6