This vegetable soup is like medicine for my stomach! I eat this soup day and night! Healthy!


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

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and sauté for 3–4 minutes, or until softened.
  3. Stir in the garlic and cook for 1 minute more, until fragrant.

Step 2: Add the Vegetables and Spices

  1. Add the carrots , celery , zucchini , green beans , and potato (if using). Cook for 5–7 minutes, stirring occasionally, to soften slightly.
  2. Stir in the turmeric , cumin , paprika , salt , and pepper . Mix well to coat the vegetables in the spices.

Step 3: Simmer the Soup

  1. Pour in the vegetable broth and diced tomatoes . Stir to combine.
  2. 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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