Ingredients
1 bell pepper, chopped
1 cup green beans, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
1 cup spinach or kale (optional)
Instructions
Heat Olive Oil: In a large pot, warm the olive oil over medium heat.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes.
Add Vegetables: Stir in the sliced carrots, celery, bell pepper, and green beans. Cook for an additional 5 minutes, stirring occasionally.
Combine Ingredients: Incorporate the diced zucchini, corn kernels, diced tomatoes (with their juice), vegetable broth, dried thyme, and dried basil. Mix well.
Simmer: Bring the soup to a boil. Then, reduce the heat and let it simmer for 20-25 minutes, or until all the vegetables are tender.
Season: Adjust the seasoning with salt and pepper to taste.
Add Greens (Optional): If desired, stir in spinach or kale and cook for a few more minutes until the greens are wilted.
Enjoy.
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