Description
A wholesome and nourishing vegetable soup packed with colorful vegetables simmered in a flavorful broth. This cozy dish is hearty yet light, perfect for any meal.
Ingredients
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, chopped
1 potato, diced
1 cup green beans, trimmed and cut
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt to taste
Black pepper to taste
1 cup spinach or kale, chopped
2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic, carrots, and celery. Cook for another 5 minutes.
- Add zucchini, potato, and green beans, stirring to combine.
- Pour in diced tomatoes and vegetable broth. Add thyme, oregano, bay leaf, salt, and black pepper.
- Bring soup to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
- Stir in spinach or kale and cook for 2–3 minutes until wilted.
- Remove bay leaf, adjust seasoning, garnish with fresh parsley, and serve warm.
Notes
Add chickpeas, white beans, or lentils for extra protein and heartiness.
Include pasta or rice for a more filling variation.
Enhance flavor with red pepper flakes, smoked paprika, or a squeeze of lemon juice.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
For best texture, freeze before adding spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
