Ingredients
For the Soup:
• 1 onion, chopped
• Olive oil
• 2 leeks, chopped
• 2 stalks of celery, chopped
• 1 carrot, diced
• 1 red pepper, diced
• 1 zucchini, diced
• 2 potatoes, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1/2 teaspoon turmeric (optional, for extra health benefits)
• 1/2 teaspoon paprika
• 1 cup chopped cabbage or spinach (for extra greens)
• 1/2 cup cooked beans (such as white beans or chickpeas)
Instructions
1️⃣ Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
2️⃣ Add Vegetables:
Stir in the leeks, celery, carrot, red pepper, zucchini, and potatoes. Cook for about 5 minutes, stirring occasionally.
3️⃣ Add Garlic & Spices:
Add the minced garlic, thyme, oregano, bay leaf, turmeric, paprika, salt, and pepper. Stir well and cook for another minute.
4️⃣ Pour in Liquids:
Add the diced tomatoes and vegetable broth. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender.
5️⃣ Final Touches:
Stir in the chopped cabbage or spinach and cooked beans. Let the soup simmer for another 5 minutes until the greens are wilted.
6️⃣ Serve & Enjoy!
Remove the bay leaf, taste, and adjust seasoning if needed. Serve hot with a slice of crusty bread or a sprinkle of fresh herbs on top.
💚 Healthy, warming, and packed with nutrients—perfect for any time of the day!