The Veggie-Packed Soup That Feeds Me All Week Long

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“Feel-good food” can have different meanings depending on who you ask. That’s why every month, Bon Appétit’s Feel-Good Food Plan, featuring delicious recipes and surprises, is hosted by a new person. This month, Liesel Davis, the senior recipe editor, is sharing a recipe that allows her to cook once and enjoy a homemade dinner throughout the week.

In pursuit of being a superwoman, I’ve realized that it’s not realistic to do everything. Despite my family’s motto of “Give up. You can’t win,” I still strive for smart wins where I can save time and achieve my goals. Homemade meals and incorporating a variety of vegetables are important to me, but making something new from scratch daily isn’t always feasible with my busy schedule. That’s why I rely on dishes that can last several days and are packed with the nutrients I desire.

A rich vegetable soup that combines zucchini, tomatoes, corn, and more in one pot is a great way to celebrate the season. The soup features beans and zucchini in a broth boosted by roasted tomatoes, with barley or farro adding heartiness. The flavors meld together and improve over time, making it a satisfying meal for days to come. This soup not only helps me prepare for busy days ahead but is also perfect for gatherings, especially when served with a cheesy pistou topping.

I often turn to colorful and healthy meal prep recipes like Ginger-Garlic Chicken and Vegetable Stir-Fry and Just-Keeps-Getting-Better Lentil Salad.

Other feel-good finds for the month include scented dish soap and Mymouné Rose Water, both of which enhance daily routines and uplift the senses.

Stay tuned for July’s Feel-Good Food Plan hosted by cookbook author and recipe developer Alexis deBoschnek, who will share a quick dinner recipe inspired by her garden.