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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups vegetable broth
1 can (14 oz) diced tomatoes
2 cups chopped mixed vegetables (such as bell peppers, zucchini, and green beans)
1 cup chopped spinach
Salt and pepper to taste

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Vegetable Soup

Created by: Howcan Team

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups vegetable broth
1 can (14 oz) diced tomatoes
2 cups chopped mixed vegetables (such as bell peppers, zucchini, and green beans)
1 cup chopped spinach
Salt and pepper to taste

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic, dried thyme, and dried oregano. Cook for another 2 minutes, or until fragrant.
Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the mixed vegetables and chopped spinach. Simmer for an additional 10 minutes, or until all the vegetables are tender.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Soup Main Course

Vegetable soup has a rich history dating back to ancient civilizations, where it was a staple in many cultures due to its simplicity and versatility. The dish gained popularity in Europe during the Renaissance, with renowned chefs like Marie-Antoine Carême and Auguste Escoffier creating their own versions. In the United States, vegetable soup became a beloved comfort food during the Great Depression. Today, it is enjoyed worldwide and is a favorite in health-conscious communities for its nutritious and flavorful qualities. The best versions of this dish can be found in farm-to-table restaurants that use fresh, seasonal vegetables. Key ingredients like carrots, celery, and tomatoes are crucial for a delicious vegetable soup, and alternative methods such as slow-cooking or pressure cooking can enhance its flavors.

45 min

180 calories

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic, dried thyme, and dried oregano. Cook for another 2 minutes, or until fragrant.
Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the mixed vegetables and chopped spinach. Simmer for an additional 10 minutes, or until all the vegetables are tender.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

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Modify

Vegetable Soup

Created by: Howcan Team

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups vegetable broth
1 can (14 oz) diced tomatoes
2 cups chopped mixed vegetables (such as bell peppers, zucchini, and green beans)
1 cup chopped spinach
Salt and pepper to taste

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic, dried thyme, and dried oregano. Cook for another 2 minutes, or until fragrant.
Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the mixed vegetables and chopped spinach. Simmer for an additional 10 minutes, or until all the vegetables are tender.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Soup Main Course

45 min

180 calories

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic, dried thyme, and dried oregano. Cook for another 2 minutes, or until fragrant.
Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the mixed vegetables and chopped spinach. Simmer for an additional 10 minutes, or until all the vegetables are tender.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Minestrone Soup

A hearty Italian soup made with a variety of vegetables, beans, and pasta in a flavorful broth.

Tomato Basil Soup

A creamy soup made with ripe tomatoes, fresh basil, and a touch of cream for a comforting and flavorful meal.

Lentil Soup

A nutritious and filling soup made with lentils, vegetables, and spices, perfect for a satisfying and healthy meal.

Vegetable Lentil Quinoa Soup

A hearty and nutritious soup packed with vegetables, lentils, and quinoa.

Lentil and Vegetable Soup

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Ingredients

Vegetable Soup

Ingredients

Instructions

Instructions

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