Easy Hearty Vegan Vegetable Soup
Warm up with a bowl of this Easy Hearty Vegan Vegetable Soup, a comforting and nutrient-packed meal that's perfect for busy weeknights or meal prep. Bursting with wholesome ingredients like carrots, zucchini, potatoes, and leafy greens, this vegan soup is simmered to perfection in a flavorful blend of vegetable broth, diced tomatoes, and aromatic herbs like thyme and oregano. With just 15 minutes of prep and a quick 35-minute cook time, this one-pot marvel is an effortless way to enjoy a healthy, plant-based dinner. Serve it with crusty bread or a side salad for a complete, satisfying meal. Whether you're vegan or simply craving a feel-good soup, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 14.5 ounces diced tomatoes (canned, with juice)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 2 cups kale or spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the carrots, celery, zucchini, potato, and green beans. Sauté for 5 minutes to slightly soften the vegetables.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth. Stir to combine.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper to the pot. Stir to evenly distribute the seasonings.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20-25 minutes, or until the vegetables are tender.
Remove and discard the bay leaf from the soup.
Stir in the chopped kale or spinach and cook for an additional 2-3 minutes, until the greens are wilted.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy your hearty vegan vegetable soup!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6778 mg | 295% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 61.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1151 mg | 89% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7388 mg | 157% | |
*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.
