Tomato-Vegetable Comfort Soup
A bright, tomato-y vegetable soup finished with a squeeze of lemon that offers warmth and comfort, perfect for any occasion.
Ingredients
Vegetable Base
- 1 tablespoon olive oil
- 1 large yellow or sweet onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Soup Ingredients
- 4 cups vegetable broth Use low-sodium if you plan to salt later
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup green beans, chopped Fresh or frozen
- 1 cup spinach, chopped Baby or roughly chopped mature leaves
- 1 teaspoon dried oregano
- to taste Salt
- to taste Pepper
- 1 juice of lemon
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes until softened and slightly translucent.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Avoid browning the garlic.
Cooking
- Pour in the vegetable broth and the can of diced tomatoes (with juices). Add the chopped green beans, spinach, and dried oregano.
- Bring the pot to a gentle boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes until vegetables are tender and flavors meld.
- Taste and season with salt and freshly ground black pepper. Finish with the juice of 1 lemon just before serving.
Notes
For a heartier soup, consider adding small pasta shapes or canned beans. This recipe is flexible to various vegetable substitutions.