Senior-Friendly Vegetable Soup

Step-by-Step Instructions

1. Prepare vegetables: Wash and peel the carrots. Dice all vegetables into small, bite-sized pieces (about ½-inch cubes). Smaller pieces cook faster and are easier to eat. If using fresh garlic, mince it finely.
2. Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
3. Add harder vegetables: Add the carrots and celery to the pot. These vegetables take longer to cook, so they go in first. Stir and cook for 3-4 minutes to soften slightly.
4. Add liquids: Pour in the vegetable broth and the can of diced tomatoes with their juice. Stir in the dried Italian herbs, salt, and pepper. Increase heat to high and bring the soup to a boil.
5. Add remaining vegetables: Once boiling, reduce heat to medium-low. Add the zucchini and green beans. Simmer uncovered for 10-15 minutes, stirring occasionally, until all vegetables are tender when pierced with a fork.
6. Add greens (optional): If using spinach or kale, stir it in during the last 2-3 minutes of cooking. It will wilt quickly. The greens add extra nutrition and color.
7. Adjust seasoning: Taste the soup and adjust salt and pepper as needed. Remember, you can always add more but can't take it away. If the soup tastes bland, add a pinch more salt or a squeeze of lemon juice for brightness.
8. Serve: Ladle the hot soup into bowls. Let it cool for 2-3 minutes to a comfortable eating temperature. Garnish with fresh parsley if desired. Enjoy with crusty bread or crackers if you like.