A to Z Vegetable Soup
Warm up with a comforting bowl of A to Z Vegetable Soup, a hearty and nutritious dish packed with vibrant garden-fresh flavors. This alphabet-inspired recipe features a medley of wholesome ingredients, from earthy carrots and zucchini to tender spinach and sweet peas, all simmered in a flavorful vegetable broth spiced with thyme and oregano. Perfect for a cozy weeknight dinner or meal prep, this soup is not only vegan and gluten-free but also brimming with essential vitamins, fiber, and antioxidants. Ready in just an hour and serving six, it’s a one-pot wonder that brings together simple techniques and pantry staples for a satisfying, guilt-free meal. Make it even more delightful with a sprinkle of fresh parsley on top—your perfect recipe for a nourishing, veggie-powered indulgence!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 1 medium Zucchini, diced
- 2 medium Potatoes, diced
- 2 stalks Celery, sliced
- 1 medium Red bell pepper, diced
- 2 cups Cabbage, shredded
- 2 large Tomatoes, diced (or one 14-oz can of diced tomatoes)
- 6 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 cup Frozen peas
- 2 cups Spinach or kale, chopped
- 0.25 cup Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the carrots, zucchini, potatoes, celery, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cabbage and diced tomatoes (including their juices if using canned). Cook for 3 minutes to release the flavors.
Pour in the vegetable broth and add salt, black pepper, thyme, and oregano. Stir to combine.
Bring the soup to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
Add the frozen peas and spinach (or kale) to the pot and cook for another 5 minutes until the greens are wilted.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6404 mg | 278% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 71.3 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 858 mg | 66% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 8310 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
