Big Batch Vegetable Soup
Loaded with a vibrant medley of fresh vegetables, this Big Batch Vegetable Soup is the ultimate comfort food that’s as nutritious as it is hearty. Featuring a base of sautéed onions, carrots, and celery, this versatile recipe is packed with zucchini, green beans, bell peppers, and leafy greens, all simmered in a flavorful blend of vegetable broth, herbs, and spices like thyme, oregano, and cumin. Perfect for meal prep, this soup yields 12 generous servings, making it ideal for feeding a crowd or stocking your freezer for quick, wholesome meals. Ready in just an hour, this veggie-packed, gluten-free soup is a nourishing option for lunch or dinner and pairs beautifully with crusty bread or crackers. Whether you're seeking a warm and satisfying dish or a healthy way to use up seasonal produce, this classic vegetable soup is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 large yellow onion, diced
- 4 medium carrots, peeled and diced
- 4 stalks celery stalks, diced
- 4 cloves garlic, minced
- 2 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 medium yellow squash, diced
- 2 cups green beans, trimmed and chopped
- 2 15-ounce cans canned diced tomatoes (with juice)
- 10 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 pieces bay leaves
- 4 cups kale or spinach, chopped
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the zucchini, red bell pepper, yellow squash, and green beans. Cook for 5-7 minutes, mixing well.
Add the canned diced tomatoes (with their juice), vegetable broth, thyme, oregano, cumin, and bay leaves. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Remove the bay leaves from the pot and discard them.
Stir in the chopped kale or spinach and cook for an additional 5 minutes, until wilted.
Season the soup with salt and black pepper, adjusting to taste.
If using, garnish each serving with fresh chopped parsley before serving.
Serve the soup hot with your choice of bread or crackers. Enjoy!
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11955 mg | 520% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 89.6 g | 320% | |
| Total Sugars | 111.3 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2161 mg | 166% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 12170 mg | 259% | |
*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.
