Rainbow Blossom's Vegetable Soup

This vegetable soup throws the whole garden into one pot. Broccoli, cauliflower, zucchini, yellow squash, potatoes, carrots, lima beans, green beans, corn, and peas all simmer together in a tomato broth seasoned with a surprisingly bold spice lineup.

Cumin and chili powder push this beyond the usual mild vegetable soup into something with real backbone. Those Southwestern spices play well against the basil, thyme, and oregano, creating a layered herb profile that keeps each spoonful interesting.

Sauteing the onion and celery first builds an aromatic base that anchors all those vegetables. Without that step, the soup tastes like boiled vegetables in seasoned water instead of a cohesive pot.

Pro Tips

• Cut all vegetables to roughly the same size for even cooking. Big chunks of potato alongside tiny pea-sized broccoli means some will be mush while others stay hard.
• The soup thickens as it sits because the potatoes break down and release starch. Thin it with water when reheating.
• Add the frozen vegetables (lima beans, green beans, corn, peas) at the same time as the fresh. The hour simmer is plenty to cook everything through.
• This freezes exceptionally well. Portion into containers and freeze for up to 3 months.

Variations

• Add a can of drained kidney beans or chickpeas for added protein and a heartier bowl.
• Stir in a handful of small pasta like ditalini during the last 15 minutes for a minestrone-style version.
• Swap the water for vegetable broth for a richer, deeper-flavored base.