Description
A hearty and flexible vegetable soup loaded with fresh and pantry staples, perfect for using up leftovers and enjoyed as a nutritious, comforting meal.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 1 carrot, sliced or diced
- 1 medium celery stalk, sliced
- 1 ear corn, kernels removed, with cob reserved (optional)
- 1 small zucchini, quartered and sliced (optional)
- 1 cup fresh green beans, sliced or frozen bite-sized pieces
- 2 cups kale or spinach, sliced into ribbons
- 2 tablespoons chopped fresh parsley
Liquids and Broth
- 2 tablespoons olive oil
- 5 cups chicken or vegetable broth
Seasonings
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
Grains and Legumes
- 1 cup cold cooked rice, quinoa, barley, lentils, or pasta
Instructions
- Sauté Vegetables: In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, sliced celery, and carrot. Sauté until the onion begins to turn translucent, about 8 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Broth and Seasonings: Pour in 5 cups of chicken or vegetable broth. Stir in 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder. Add the reserved corn cob to the pot if using. Bring the mixture to a boil.
- Simmer Soup Base: Once boiling, reduce the heat to low and let the soup simmer gently for 10 minutes to develop flavor, with the corn cob infusing the broth.
- Add Vegetables: Add the corn kernels, zucchini slices, and green beans to the pot. Cook until the vegetables are fork-tender, about 5-7 minutes.
- Add Grains and Legumes: Stir in 1 cup of cold cooked rice, quinoa, barley, lentils, or pasta. Allow everything to cook together for an additional 2 minutes, so the grains warm through.
- Finish with Greens and Parsley: Remove the soup from heat and stir in the kale or spinach ribbons. Allow the soup to rest for 5 minutes to wilt the greens. Remove the corn cob and discard it.
- Serve and Garnish: Taste and adjust seasonings with additional salt and pepper if needed. Ladle into bowls and sprinkle each serving with chopped fresh parsley. Optionally, garnish with cheese or crackers as desired.
Notes
- You can customize this soup with whatever vegetables and grains you have on hand.
- Using the corn cob in the broth adds extra sweetness and depth.
- Substitute kale with spinach or other leafy greens depending on preference.
- Leftover cooked grains from the fridge are perfect for this recipe.
- Garnish with grated Parmesan or sharp cheddar cheese for added flavor.
- For a vegan version, use vegetable broth and omit cheese garnishes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 5g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
