Hearty Vegetable Soup: Kate’s Cozy Winter Comfort in a Bowl
Kate from Minnesota asked for a better soup than the canned stuff for her cold-weather lunches. You’re in luck, Kate! This hearty vegetable soup will warm up your winter workdays. It’s packed with fresh veggies and flavor, perfect for fighting off the winter chill.
You’ll love how easy it is to make. In just an hour, you can have six bowls of delicious, homemade soup ready to go. Say goodbye to boring canned soups and hello to a cozy, satisfying meal that’ll make your coworkers jealous.
Exact Ingredients List
Here’s what you’ll need to make this cozy vegetable soup:
• 4 tablespoons extra-virgin olive oil
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal veggies (sweet potatoes, green beans, squash, etc.)
• 1 teaspoon fine sea salt
• 6 cloves garlic, minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1 large can (28 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 2 bay leaves
• 1/2 teaspoon red pepper flakes (optional)
• Black pepper to taste
• 2 cups chopped leafy greens (kale, collards, chard, or spinach)
• 1 tablespoon lemon juice
You can swap out veggies based on what’s in season or what you have on hand. The recipe is very flexible!
Instructions
Heat 3 tablespoons olive oil in a large pot over medium heat. Add onion, carrot, celery, and seasonal veggies. Sprinkle with 1/2 teaspoon salt. Cook for 6-8 minutes, stirring often, until onions soften.
Toss in garlic, curry powder, and thyme. Stir for 1 minute. Add tomatoes and cook for a few more minutes.
Pour in broth and water. Add more salt, bay leaves, and red pepper flakes. Season with black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
Remove bay leaves. Add kale and cook for 5 more minutes. Stir in lemon juice. Taste and adjust seasoning if needed.
Serve hot in bowls. You can top with a drizzle of olive oil or some grated Parmesan if you like. Enjoy your cozy, homemade veggie soup!
Possible Substitutes List & Recipe Variations
You can easily switch up this hearty vegetable soup to suit your tastes or use what’s in your pantry. Here are some great substitutions and variations:
Vegetables: Use any veggies you like! Try turnips, parsnips, corn, or peas.
Broth: Swap vegetable broth for chicken or beef broth if you’re not vegetarian.
Greens: Instead of kale, use spinach, Swiss chard, or collard greens.
Protein: Add beans, lentils, or diced chicken for extra protein.
Grains: Toss in some cooked rice, quinoa, or small pasta shapes for a heartier soup.
Spices: Play with different spice blends like Italian seasoning or Herbes de Provence.
Toppings: Sprinkle on some grated cheese, croutons, or a dollop of sour cream.
Remember, soup is forgiving! Don’t worry if you don’t have every ingredient – use what you have and make it your own.
Tips, Tricks & Storing
Make this soup your own! Try different veggie combos based on what’s in season or in your fridge. Don’t be afraid to experiment.
For extra flavor, add a parmesan rind while simmering. It gives a nice umami kick without overpowering the soup. Just remember to remove it before serving.
Cook low and slow for the best results. Let the flavors meld together for at least an hour. Your patience will be rewarded with a richer taste.
This soup freezes beautifully. Make a big batch and portion it out for easy lunches. It’ll keep in the freezer for up to 3 months.
To reheat, thaw overnight in the fridge. Then warm gently on the stove, adding a splash of water if needed.
For a heartier meal, serve with crusty bread or add some cooked pasta or rice to the bowl.
Leftovers taste even better the next day as the flavors continue to develop. Store in the fridge for up to 5 days in an airtight container.