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Step 3: Pour in Liquids and Seasoning
Stir in the diced tomatoes (with juices), vegetable broth, thyme, basil, oregano, salt, and pepper. Bring the mixture to a boil.
Step 4: Simmer
Reduce the heat and let the soup simmer uncovered for about 20–25 minutes, or until the vegetables are tender.
Step 5: Add Quick-Cooking Veggies
Add the zucchini, green beans, and leafy greens (if using), and simmer for another 5–10 minutes. These vegetables cook faster and will stay vibrant and flavorful.
Step 6: Finish and Serve
Stir in a splash of lemon juice for brightness, taste for seasoning, and adjust if necessary. Ladle the soup into bowls and garnish with fresh parsley.
🧊 Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Cool completely, then freeze in containers for up to 3 months. Thaw overnight and reheat on the stove or microwave.
Pro Tip: If freezing, leave out potatoes and leafy greens—they can get mushy. Add them fresh when reheating.
🔄 Customization Ideas
- Add Protein: Chickpeas, lentils, tofu, or shredded rotisserie chicken.
- Spice It Up: Add a dash of cayenne, chili flakes, or smoked paprika for heat.
- Use Grains: Stir in cooked quinoa, barley, or brown rice to bulk it up.
- Creamy Version: Add a splash of coconut milk or blend part of the soup for a thicker texture.
💬 Final Thoughts
This classic vegetable soup is a must-have recipe in any kitchen. It’s wholesome, adaptable, and made with love. Whether you’re cozying up on a cold evening, prepping meals for the week, or feeding a crowd on a budget, this soup always hits the spot.
Warm, vibrant, and brimming with goodness—vegetable soup is a delicious way to nourish both body and soul. 🌿🍲
