Clean the Garden Soup
Dive into a bowl of vibrant, nutrient-packed "Clean the Garden Soup," a deliciously hearty and wholesome recipe that's perfect for using up those fresh garden vegetables. Featuring a medley of colorful ingredients like carrots, zucchini, green beans, kale, and tomatoes, this soup is simmered in a fragrant vegetable broth infused with garlic, thyme, and a hint of bay leaf. Ready in just an hour with minimal prep, it's an easy, one-pot wonder that’s ideal for a cozy lunch or light dinner. Vegetarian, vegan, and packed with vitamins, this seasonal soup is both satisfying and loaded with flavor. Serve it with a sprinkle of fresh parsley and a slice of crusty bread for the ultimate garden-fresh comfort meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 2 medium tomato, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups kale or spinach, chopped
- 1 medium potato, diced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, and diced potato to the pot. Cook for 5 minutes, stirring occasionally.
Add the zucchini, chopped tomato, and green beans. Stir well to combine the vegetables.
Pour in the vegetable broth, ensuring all the ingredients are submerged.
Add the bay leaf, dried thyme, salt, and black pepper. Stir the mixture and bring it to a boil.
Reduce the heat to low and simmer the soup for 30-35 minutes, or until the potatoes and other vegetables are tender.
Stir in the chopped kale or spinach during the last 5 minutes of cooking. Allow it to wilt gently in the hot soup.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1151 mg | 24% | |
*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.
