Vegetable Soup

This vegetable soup builds flavor from browned onions, tomato paste, herbs, and a generous mix of fresh vegetables. It is light yet substantial enough for lunch with bread or a sandwich. Cutting the vegetables to a similar size helps them cook evenly while preserving their individual color and texture.

Recipe details

• Yield: 6 servings, about 1 1/2 cups each
• Prep time: 20 minutes
• Cook time: 35 minutes
• Equipment: large Dutch oven or soup pot, chef’s knife, cutting board, wooden spoon, ladle

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 1 can (14.5 ounces) no-salt-added diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 small zucchini, diced
• 2 cups chopped green cabbage
• 1 cup cut green beans, fresh or frozen
• 1/2 teaspoon fine salt, plus more to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Method

1. Warm the oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 to 9 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
2. Add the garlic, tomato paste, Italian seasoning, and paprika. Stir for 1 minute, until the paste darkens slightly and smells savory.
3. Add the tomatoes, broth, zucchini, cabbage, green beans, and salt. Scrape the bottom of the pot, bring to a boil, then reduce to a steady simmer.
4. Partially cover and simmer for 20 to 25 minutes. The soup is ready when the carrots are tender but not falling apart and the cabbage has softened.
5. Stir in the lemon juice and parsley. Taste before adding more salt because broths vary considerably.

Flavor and texture cues

Cooking the tomato paste against the hot pan removes its raw edge and gives the broth more depth. Cut the vegetables into similar small pieces so they become tender at the same time. Maintain a gentle simmer rather than a hard boil; vigorous cooking can turn zucchini mushy before the carrots are ready.

Substitutions and troubleshooting

Use yellow squash instead of zucchini, spinach instead of cabbage, or frozen mixed vegetables when fresh produce is limited. Add spinach only during the final two minutes. For a heartier soup, stir in one drained can of white beans and warm it through. If the broth tastes flat, lemon or a small pinch of salt is usually more helpful than extra dried herbs.

Storage

Cool the soup promptly and refrigerate it in shallow covered containers for up to four days. Reheat to 165°F before serving. Freeze for up to three months, leaving expansion room in the container. Thaw overnight in the refrigerator; the zucchini will soften slightly, but the flavor remains good.