Ingredients
For the Soup:
- 2 tablespoons olive oil (or any mild cooking oil)
- 1 medium onion , diced
- 2–3 cloves garlic , minced
- 2 medium carrots , sliced
- 2 stalks celery , sliced
- 1 medium zucchini , diced
- 1 cup green beans , trimmed and cut into 1-inch pieces
- 1 medium potato , peeled and diced (optional, for added heartiness)
- 1 can (14 oz) diced tomatoes (low-sodium preferred)
- 6 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 teaspoon ground turmeric (anti-inflammatory benefits)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper , to taste
- Optional: 1/4 teaspoon red pepper flakes (for a mild kick)
For Added Nutrition:
- 1 cup chopped kale or spinach (added during the last 5 minutes of cooking)
- 1/2 cup cooked lentils or chickpeas (optional, for protein)
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté for 3–4 minutes, or until softened.
- Stir in the garlic and cook for 1 minute more, until fragrant.
Step 2: Add the Vegetables and Spices
- Add the carrots , celery , zucchini , green beans , and potato (if using). Cook for 5–7 minutes, stirring occasionally, to soften slightly.
- Stir in the turmeric , cumin , paprika , salt , and pepper . Mix well to coat the vegetables in the spices.
Step 3: Simmer the Soup
- Pour in the vegetable broth and diced tomatoes . Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes , or until the vegetables are tender.
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