Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup potatoes, diced (Yukon Gold or red)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 2 cups spinach or kale, chopped
- Juice of half a lemon (optional)
Instructions
- Build the Base: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 7-10 minutes until soft.
- Add Garlic and Spices: Stir in garlic, tomato paste, thyme, oregano, paprika, salt, and pepper. Cook for 1-2 minutes.
- Add Broth and Veggies: Pour in vegetable broth and diced tomatoes. Add potatoes, zucchini, bell pepper, and green beans. Bring to a boil.
- Simmer: Lower the heat and let simmer for 25-30 minutes until potatoes are tender.
- Add the Rest: Stir in beans, corn, and greens. Simmer for another 5-10 minutes until greens are wilted.
- Finish and Serve: Stir in lemon juice if using. Taste and adjust seasoning. Serve hot with bread.
Notes
- Make it spicy: Add red pepper flakes or a dash of hot sauce.
- Add grains: Stir in cooked rice, quinoa, or barley for extra heft.
- Use what you’ve got: Squash, mushrooms, cabbage—it all works.
- Boost the umami: Add a splash of soy sauce or nutritional yeast.