10 Vegetable Soup (Easy Homemade Recipe)
10 vegetable soup is a veggie-packed soup with a variety of different vegetables. This dairy free gluten free soup feels like a hug and is best enjoyed on a cold day with a side of crusty bread.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 large carrots diced
- 3 stalks celery diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon diamond crystal kosher salt plus more to taste - if using anything else, start with ½ teaspoon
- 3 small zucchini or 1 medium-large cubed
- 2 medium bell peppers, any color cut into a large dice
- 1 cup frozen green beans
- 15 ounce can white beans of choice
- 28 ounce can fire roasted crushed tomatoes
- 4 cups vegetable broth
- 2 bay leaves optional
- handful fresh spinach
- juice from half of a lemon
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Saute the diced onion, carrots, and celery. Saute for 5-7 minutes, stirring occasionally, until the onions are translucent.
- Stir in the minced garlic, tomato paste, Italian seasoning, and kosher salt. Cook for 1 more minute.
- Add the zucchini, bell peppers, green beans, white beans, crushed tomatoes, vegetable broth, and bay leaves. Bring to a boil over medium high heat then reduce to a gentle simmer over medium-low to low heat. Cover and continue to cook for 12-15 minutes or until the vegetables are fork-tender.
- Turn off the heat, discard the bay leaves, and stir in the fresh spinach and lemon juice. Season to taste with kosher salt and freshly ground black pepper.
- Serve with crusty bread or a grilled cheese sandwich (I used Miyoko's pepper jack slices to keep it dairy free).
Notes
See the blog post for helpful tips, storage, FAQs, and serving ideas.