Zero Point Vegetable Soup

Ingredients:
1 large onion, diced
2 cloves garlic, minced
4 cups vegetable broth (low-sodium)
1 cup carrots, sliced
1 cup celery, sliced
1 cup bell peppers (any color), diced
1 zucchini, diced
1 yellow squash, diced
1 can (14 oz) diced tomatoes (fire-roasted for added flavor)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 cups chopped fresh spinach or kale
Fresh herbs (parsley, cilantro) for garnish (optional)
Instructions:

Sauté aromatics: In a large soup pot, sauté the diced onion and minced garlic over medium heat until the onion is translucent.
Add vegetables: Add carrots, celery, bell peppers, zucchini, and yellow squash to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
Add broth and tomatoes: Pour in the vegetable broth and add the diced tomatoes (with their juice). Stir well.
Season: Add dried thyme, oregano, paprika, salt, and pepper to the soup. Adjust the seasoning according to your taste.
Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Add greens: Stir in the chopped spinach or kale and cook until wilted.
Adjust seasoning: Taste the soup and adjust the seasoning if necessary.
Serve: Ladle the hot soup into bowls and garnish with fresh herbs if desired.