Busy Day Soup
This hearty and nutritious soup is perfect for busy days when you want a warm meal without spending hours in the kitchen.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 15 ounces canned diced tomatoes, drained
- 4 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic, carrots, celery, and red bell pepper. Sauté for another 5 minutes until the vegetables soften.
- Add the drained diced tomatoes, vegetable broth, kidney beans, and corn to the pot. Stir to combine.
- Season the soup with oregano, basil, salt, black pepper, and red pepper flakes if using. Bring to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes.
- Add the fresh spinach in the last 5 minutes of cooking, stirring until wilted.
- Taste and adjust seasoning as needed.
- Serve hot, ladled into bowls.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month.
Feel free to customize the vegetables or add proteins like diced chicken or sausage for added flavor and nutrition.
Serve with crusty bread or a side salad for a complete meal.