Adshi's Comforting Rainbow Vegetable Soup

This vegetable soup is what I turn to on chilly evenings when I want something nourishing and bright. It's loaded with color and texture—from carrots and bell peppers to leafy greens—simmered in a tomato-rich broth that feels both light and satisfying.

The trick is adding vegetables in stages: hearty ones go first, tender ones later, and greens at the very end. This keeps everything perfectly cooked. A small Parmesan rind in the pot adds depth without turning the soup heavy. Finish with a squeeze of lemon and fresh herbs for a clean, fresh note.

Serve with crusty bread and a sprinkle of grated cheese if you like. It reheats beautifully, making it ideal for make-ahead lunches.

Ingredients

• 1 tbsp olive oil
• 1 onion: Diced.
• 2 carrots: Sliced.
• 2 celery stalks: Sliced.
• 1 red bell pepper: Diced.
• 2 cloves garlic: Minced.
• 1 tsp dried oregano: Or Italian seasoning.
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup green beans: Chopped.
• 2 cups baby spinach
• Salt, pepper, lemon: To finish.

Step-by-Step Instructions

Tips

• Stagger Veg: Protect texture by adding in stages.
• Herb Finish: Fresh parsley lifts flavor.
• Make-Ahead: Soup improves on day two.

Common Mistakes

• Boiling Hard: Murky broth; maintain gentle simmer.
• Overcooking Greens: Stir in at the end.
• Underseasoning: Taste and adjust before serving.

Related Recipes

• Mediterranean Orzo Pasta Salad
• Hearty Slow-Cooked Beef Stew
• Mild Coconut Chickpea Curry