One-Pot Vegetable Soup
A hearty, comforting, and budget-friendly one-pot vegetable soup, perfect for cozy fall dinners. Packed with seasonal vegetables, herbs, and broth, this nourishing soup is easy to make, full of flavor, and ideal for meal prep.
Yield: 4 people
Calories: 180kcal
Cost: $5
Equipment
- Large Soup Pot
- Wooden Spoon
- Cutting Board
- Sharp Knife
Materials
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 2 medium potatoes or sweet potatoes, diced
- 1 cup butternut squash cubed
- 1 zucchini chopped
- 4 cups vegetable broth or chicken broth
- 15 oz diced tomatoes 1 can
- 15 oz beans white beans or chickpeas, rinsed and drained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 0.5 tsp smoked paprika optional
- salt and pepper to taste
- 2 cups kale or spinach chopped
- fresh parsley or parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 minutes until softened and fragrant.
- Stir in potatoes and butternut squash. Cook for another 5 minutes to develop flavor.
- Pour in vegetable broth and diced tomatoes. Add thyme, rosemary, bay leaf, smoked paprika, salt, and pepper. Stir well.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
- Add zucchini, beans, and kale. Continue cooking for 10 minutes, until all vegetables are tender.
- Taste and adjust seasoning. Remove bay leaf before serving.
- Ladle into bowls and garnish with fresh parsley or parmesan. Serve warm with crusty bread.
Notes
For extra creaminess, blend half the soup and return it to the pot.
Swap in seasonal veggies like cabbage, parsnips, or leeks.
Freezes well for up to 3 months.