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A pot of "Winter Best Vegetable Soup" filled with diced carrots, peas, potatoes, and fresh dill, served in a red pot alongside slices of bread, capturing the essence of a nourishing winter meal.

Winter Vegetable Soup

A hearty and colorful "Winter Best Vegetable Soup" served in a vibrant red pot, featuring a mix of carrots, peas, potatoes, and fresh dill, perfect for a cozy winter meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon of olive oil or alternative vegetable oil
  • 1 medium-sized onion finely chopped
  • 2 cloves of garlic minced
  • 2 medium carrots peeled and thinly sliced
  • 2 stalks of celery chopped
  • 1 large potato peeled and cubed
  • 1 zucchini chopped
  • 1 cup of green beans cut into bite-sized pieces
  • 1 can 14.5 oz of diced tomatoes, including juices
  • 1 can 15 oz of chickpeas or cannellini beans, drained and rinsed
  • 6 cups of Halal-certified vegetable broth
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • ½ teaspoon of ground cumin optional
  • Salt and black pepper adjusted to taste
  • 1 bay leaf
  • 2 cups of fresh spinach or kale optional
  • Fresh parsley finely chopped, for garnish (optional)

Instructions
 

Preparation of the Soup Base:

  • Initiate by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, incorporate the chopped onion and sauté until it softens, approximately 5 minutes.
  • Introduce the minced garlic to the pot and continue to sauté for an additional 1 to 2 minutes, ensuring it does not burn.

Incorporation of Root Vegetables:

  • Add the sliced carrots, chopped celery, and cubed potato to the pot. Sauté these ingredients for around 5 minutes, stirring occasionally to allow the vegetables to begin softening.

Addition of Additional Vegetables:

  • Incorporate the chopped zucchini and green beans into the pot. Mix thoroughly to ensure even distribution among the vegetables.
  • Proceed to add the diced tomatoes and the drained beans to the mixture, stirring well to combine.

Construction of the Soup:

  • Pour the vegetable broth into the pot, ensuring that all ingredients are submerged. Season the broth with dried thyme, oregano, optional cumin, and a bay leaf. Season with salt and pepper according to your taste preference.
  • Bring the mixture to a simmer, then reduce the heat to low. Allow the soup to simmer uncovered for approximately 20-25 minutes, or until the vegetables reach desired tenderness. Stir occasionally to prevent sticking.

Integration of Leafy Greens:

  • If using spinach or kale, add these to the pot during the last 5 minutes of cooking. These greens will wilt and soften swiftly in the hot broth.

Final Adjustments and Serving:

  • Prior to serving, remove the bay leaf and perform a final taste test, adjusting seasoning with additional salt, pepper, or herbs as necessary.
  • Serve the soup hot in bowls, optionally garnished with freshly chopped parsley.
Keyword Winter Vegetable Soup