Description
Warm up your evenings with this comforting Dutch Oven Vegetable Soup, featuring a medley of fresh vegetables and herbs simmered to perfection. This one-pot wonder is not only easy to make but also customizable to your taste preferences, allowing you to whip up a delicious meal any night of the week. Perfect for family gatherings or a cozy night in, this soup will fill your home with irresistible aromas while nourishing your soul.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium sweet onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp paprika
- 2 cups mixed seasonal vegetables (e.g., zucchini, bell peppers)
- 1 can (15 oz) beans or lentils, drained and rinsed
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onions, carrots, celery, and garlic; sauté until onions are translucent (about 5 minutes).
- Pour in the vegetable broth and stir to combine.
- Add seasonal vegetables along with thyme, bay leaves, and paprika; cook for an additional 5 minutes.
- Bring to a gentle simmer. Cover and let cook on low heat for about 30 minutes.
- Taste and adjust seasoning with salt and pepper as needed. Stir in beans or lentils; cook for another 10 minutes until heated through.
- Serve hot with crusty bread or fresh herbs as garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to substitute any vegetables based on what you have on hand. For added depth of flavor, consider adding a splash of vinegar or a pinch of red pepper flakes.