A hearty, comforting vegetable soup packed with colorful veggies, tender potatoes, and rich tomato broth perfect for cozy dinners or a healthy lunch.

Scale

2 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

2 carrots, sliced

2 celery stalks, sliced

2 potatoes, peeled and cubed

1 zucchini, diced

1 cup green beans, chopped

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

1/2 tsp black pepper

1 tsp salt

1 cup frozen corn

1 cup spinach leaves

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until fragrant.

3. Stir in carrots, celery, and potatoes; cook for 5 minutes.

4. Add zucchini, green beans, diced tomatoes, and vegetable broth.

5. Season with thyme, basil, salt, and pepper.

6. Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.

7. Stir in corn and spinach; cook for another 5 minutes.

8. Adjust seasoning to taste and serve warm.

Add cooked pasta or rice to make it more filling.

For extra flavor, sprinkle with grated Parmesan or a squeeze of lemon juice before serving.

This soup freezes well for up to 3 months.

Keywords: vegetable soup, healthy soup, hearty soup, vegetarian recipe, easy dinner