Hearty Homemade Vegetable Soup: A Comforting Delight

Serving: This soup is perfect on its own or paired with a slice of warm, crusty bread or a grilled cheese sandwich. It’s filling and satisfying, making it ideal for a light lunch or hearty dinner.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months—simply let it cool completely before transferring to freezer-safe containers. Reheat gently on the stove before serving.
Variations
Protein Boost: Add beans, lentils, or cooked chicken to make the soup even heartier and boost its protein content.
Spicy Version: For some heat, add a pinch of red pepper flakes or a diced jalapeño to the soup as it simmers.
Herb Variation: Experiment with fresh herbs like thyme, rosemary, or bay leaves to change the flavor profile.
FAQ
1. Can I make this soup in a slow cooker?
Yes, you can! Simply add all the ingredients (except for the spinach or kale) to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in the greens during the last 30 minutes of cooking.

2. Can I use canned vegetables instead of fresh?
Yes, you can substitute fresh vegetables with canned or frozen options. However, fresh vegetables provide the best flavor and texture.

3. Can I make this soup vegan?
Yes! This soup is naturally vegan. Just be sure to use vegetable broth and avoid adding any non-vegan ingredients.