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December Soup Recipe

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Ingredients
  

  • Ingredients:
  • - 2 tablespoons olive oil
  • - 1 onion chopped
  • - 2 carrots diced
  • - 2 celery stalks diced
  • - 3 garlic cloves minced
  • - 4 cups vegetable broth
  • - 1 can 14.5 ounces diced tomatoes
  • - 1 teaspoon dried thyme
  • - 1 teaspoon dried basil
  • - Salt and pepper to taste
  • - 2 cups chopped vegetables e.g., zucchini, green beans, spinach
  • - 1 cup cooked beans or lentils optional

Instructions
 

  • Cooking Instructions:
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the vegetable broth and add the diced tomatoes, dried thyme, and dried basil. Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
  • Add the chopped vegetables and cooked beans or lentils (if using) to the pot. Simmer for an additional 10-15 minutes, or until the vegetables are tender.
  • Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh herbs or grated cheese if desired.
  • When cooking soup, remember that the longer it simmers, the more developed the flavors will be. Feel free to experiment with different herbs and spices to create a unique taste.
  • Additionally, soups can be easily stored and reheated, making them perfect for meal prepping. Enjoy your homemade soup with crusty bread or a light salad for a complete and satisfying meal!