​The "Anything Goes" Veggie Soup

 

​The Flavor Base

​2 tbsp Olive oil
​1 Large onion, diced
​2-3 Carrots, sliced into rounds
​2 Celery stalks, chopped
​3-4 Cloves garlic, minced
​1 Zucchini, chopped
​1 cup Green beans, trimmed and cut
​1 can (14 oz) Diced tomatoes (fire-roasted adds great depth)
​6 cups Vegetable broth (low sodium allows you to control the salt)
​1 tsp Dried oregano or Italian seasoning
​Salt & Pepper to taste
​The Finishing Touches
​A squeeze of fresh lemon juice (this brightens the whole pot)
​Fresh parsley or basil for garnish

​Instructions

​Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes until the onions are translucent and the carrots begin to soften.
​Bloom the Garlic: Stir in the garlic and dried herbs. Cook for just 1 minute until fragrant—don't let the garlic burn!
​Simmer: Add the zucchini, green beans, diced tomatoes (with their juices), and broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes.
​Season and Serve: Stir in the lemon juice. Taste it—add salt and pepper as needed. Ladle into bowls and top with fresh herbs.
​Make It Your Own
​Boost the Protein: Throw in a can of rinsed chickpeas or cannellini beans during the simmer stage.
​Go Green: Stir in two handfuls of fresh baby spinach or chopped kale right before serving; the residual heat will wilt them perfectly.
​Spice It Up: Add a pinch of red pepper flakes with the garlic for a subtle kick that helps boost metabolism.
​What vegetables do you usually have on hand that you’d want to toss into the mix?