My Favorite Vegetable Soup
Total Time
45 mins
Prep Time
20 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(6)
Ingredients
6-8 servings
- 2 tablespoons olive oil
- 1 white or yellow onion, peeled and diced
- 3 large cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable stock
- 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices)
- 1 large sweet potato, peeled and diced into 1-cm cubes
- 1 bell pepper, cored and diced
- 1/4 cup chopped pepperoncini peppers
- 1 tablespoon Italian seasoning
- 2 large handfuls baby spinach
- fine sea salt and freshly-cracked black pepper
- optional garnishes: chopped fresh parsley or basil, freshly-grated Parmesan cheese
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Preparation
Step 1
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
Step 2
Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning. Stir to combine.
Step 3
Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender.
Step 4
Stir in the spinach. Season the soup with salt and pepper, to taste.
Step 5
Serve warm, topped with any garnishes that sound good.
Step 6
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Chef's notes
Pepperoncini Peppers:
Feel free to sub in a pinch of crushed red chili flakes in places of the pepperoncini peppers if you would like. Or, you can just leave the peppers out entirely.
Salt and Pepper:
As a ballpark, I used about 1 teaspoon each of fine sea salt and coarse-cracked black pepper for my soup. But as always, add your desired amount of S&P to taste.
Storage Instructions:
This soup can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
