Potato Leek Soup
This Vegetarian Soup is hearty, comforting, and packed with vegetables, beans, and warm spices. It’s an easy, healthy soup recipe made with simple pantry ingredients—perfect for cozy dinners, meal prep, and budget-friendly weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika optional
- 1 14.5 oz can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 15 oz can cannellini beans or chickpeas, rinsed and drained
- 1 cup green beans or zucchini chopped
- 2 cups leafy greens spinach or kale
- Salt to taste
- Black pepper to taste
- 1 –2 tablespoons fresh lemon juice optional, for finishing
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Stir in garlic, thyme, oregano, and smoked paprika. Cook for 30 seconds until fragrant.
- Add diced tomatoes, vegetable broth, and beans.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 20 minutes.
- Add green beans (or zucchini) and leafy greens.
- Simmer for 5–7 minutes until vegetables are tender.
- Season with salt and black pepper to taste.
- Remove from heat and stir in lemon juice if using. Serve warm.
Notes
- This soup is very flexible—swap in whatever vegetables you have on hand.
- Lemon juice at the end brightens and balances the flavors.
- For a thicker soup, mash some of the beans before serving.