Hearty Homemade Vegetable Soup: A Comforting Delight

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3–4 minutes.
Add the Root Vegetables:

Stir in the diced carrots, celery, and potato. Cook for another 5 minutes, allowing the vegetables to begin softening.
Add the Broth and Tomatoes:

Pour in the vegetable broth and undrained diced tomatoes. Stir in the dried basil, oregano, salt, and pepper. Bring the soup to a simmer.
Simmer the Soup:

Reduce the heat and let the soup simmer uncovered for 20–25 minutes, or until the vegetables are tender and the flavors have melded together.
Add the Remaining Vegetables:

Stir in the zucchini, green beans, and frozen corn. Continue simmering for another 5–7 minutes until the vegetables are cooked through. If using spinach or kale, add it in the last 2–3 minutes of cooking.
Serve:

Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot with a side of crusty bread for dipping.
Serving and Storage Tips