Incredibly Delicious and Healthy Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup spinach or kale, chopped
• Juice of half a lemon (optional, for brightness)

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until soft.
2. Stir in garlic, carrots, and celery. Cook for another 4–5 minutes, stirring occasionally.
3. Add zucchini, green beans, corn, and diced tomatoes (with their juice). Mix well.
4. Pour in the vegetable broth and add thyme, basil, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer uncovered for about 20–25 minutes, or until vegetables are tender.
6. Stir in spinach or kale and cook for an additional 5 minutes until wilted.
7. Taste and adjust seasoning. Add a splash of lemon juice if desired for a fresh finish.
8. Serve hot, optionally topped with fresh herbs or a sprinkle of grated Parmesan cheese.

Let me know if you’d like a version with noodles, beans, or made in a slow cooker!