Vegetable Soup Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 carrots, peeled and diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">2 potatoes (about 300g), peeled and cubed</li><li class="ingredients-single-item">150g green beans, trimmed and cut into 2cm pieces</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">150g sweetcorn kernels (fresh or frozen)</li><li class="ingredients-single-item">1.5 liters vegetable stock</li><li class="ingredients-single-item">400g canned chopped tomatoes</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">Fresh parsley, chopped, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large soup pot or Dutch oven</li><li class="equipment-single-item">Sharp chef's knife</li><li class="equipment-single-item">Wooden spoon</li><li class="equipment-single-item">Ladle</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery (known as mirepoix - the aromatic flavor base). Cook for 5-7 minutes until the vegetables begin to soften, stirring occasionally. This slow cooking of vegetables releases their natural sugars and develops a deep flavor foundation for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown as this can create a bitter flavor. Stir in the tomato paste and cook for 1 minute to caramelize slightly, which will add richness to your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced potatoes, green beans, bell pepper, and sweetcorn to the pot. Stir everything together to coat the vegetables in the aromatic oil and tomato paste mixture, allowing them to take on those beautiful flavors before adding liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the vegetable stock and canned tomatoes. Add the bay leaves, dried thyme, and oregano. Season with salt and pepper, remembering that the stock may already contain salt, so taste before adding more. Bring the soup to a gentle boil.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until all the vegetables are tender but not mushy. Every vegetable cooks at a different rate, so check the potatoes - when they're done, everything else should be perfectly cooked too.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the bay leaves. Taste the soup and adjust the seasoning if needed. If you prefer a thicker soup, you can mash some of the vegetables against the side of the pot with your wooden spoon, or blend about a quarter of the soup and return it to the pot.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Ladle the hot soup into bowls and garnish with freshly chopped parsley. The herbs add a bright, fresh contrast to the deep, savory flavors of the soup. Serve immediately with crusty bread for a complete meal, or allow to cool before storing in airtight containers for up to 3 days in the refrigerator or 3 months in the freezer.</li></ol>