Vegetable Medley Soup with Homemade Croutons

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Description:
Vegetable Medley Soup with Homemade Croutons is a comforting and nourishing dish that celebrates the vibrant flavors of a variety of seasonal vegetables. This hearty soup is loaded with colorful veggies, aromatic herbs, and a rich broth, creating a delicious and satisfying meal. Topped with crunchy homemade croutons, this soup is perfect for warming you up on cold days or for enjoying a light and wholesome meal any time of the year.

Ingredients:

  • For the Soup:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 medium potatoes, peeled and diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and chopped
  • 6 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped, for garnish
  • For the Homemade Croutons:
  • 4 cups cubed bread (such as French or Italian bread)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (such as Italian seasoning or dried parsley)
  • Salt and pepper to taste

Instructions:

  1. Make the Homemade Croutons:
  • Preheat your oven to 375°F (190°C).
  • In a large bowl, toss the cubed bread with olive oil, garlic powder, dried herbs, salt, and pepper until evenly coated.
  • Spread the seasoned bread cubes in a single layer on a baking sheet.
  • Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy, stirring occasionally to ensure even browning. Remove from the oven and set aside.
  1. Prepare the Soup:
  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes.
  • Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes.
  • Add the diced potatoes, zucchini, and chopped green beans to the pot, along with the vegetable broth and diced tomatoes (with their juices).
  • Stir in the dried thyme and dried oregano, and season with salt and pepper to taste.
  1. Simmer the Soup:
  • Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for 20-25 minutes or until the vegetables are tender.
  1. Serve:
  • Ladle the hot vegetable medley soup into bowls.
  • Top each serving with a handful of homemade croutons and a sprinkle of fresh chopped parsley or basil.
  • Serve immediately and enjoy!

Nutritional Information Estimate (per serving, based on 6 servings, without croutons):

  • Calories: 150
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 700mg
  • Carbohydrates: 25g
  • Fiber: 5g
  • Sugar: 8g
  • Protein: 4g

Recommendations:

  • Feel free to customize the soup with your favorite vegetables or whatever is in season.
  • For added protein, you can stir in cooked beans such as cannellini beans or chickpeas during the last few minutes of cooking.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

This Vegetable Medley Soup with Homemade Croutons is a delicious and nutritious meal that’s perfect for any occasion. Packed with colorful veggies and flavorful herbs, it’s sure to become a family favorite!

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