Homemade Vegetable Soup Last in Fridge Recipe

Welcome to my kitchen! Today, I want to share with you my go-to recipe for a comforting homemade vegetable soup that you can make in bulk and store in the fridge for later. This soup is packed with nutritious veggies and bursting with flavor, making it the perfect meal for busy days or when you’re feeling under the weather.

Number of Diners: 4-6 servings
Difficulty: Easy
Estimated Preparation Time: 30 minutes

Ingredients

1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
1 cup green beans, cut into bite-sized pieces
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 cups chopped spinach or kale
1 cup cooked pasta (optional)

Preparation Steps

Saute the onion, carrots, and celery in a large pot until softened.
Add the zucchini, green beans, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
Stir in the chopped spinach or kale and cooked pasta if using, then simmer for another 5 minutes.
Adjust seasoning if needed, then serve hot or let it cool down for storing in the fridge.

Benefits

This homemade vegetable soup is filled with nutrient-rich ingredients that support immune health, aid in digestion, and provide essential vitamins and minerals for overall well-being.

Recommendations and Advice

Feel free to customize the soup with your favorite veggies or add in some protein-packed beans for a heartier meal. To keep it fresh in the fridge, store the soup in an airtight container and consume within 3-4 days.

Curiosities

This vegetable soup not only tastes great when freshly made, but the flavors also develop and intensify, making it even more delicious as it sits in the fridge. Plus, it’s a versatile dish that can be enjoyed as a light lunch, a side dish, or a nourishing starter for any meal!