Easy Vegetable Soup
Warm up with a comforting bowl of Easy Vegetable Soup, a vibrant medley of wholesome veggies simmered to perfection in a savory broth. This quick and nutritious recipe is packed with fresh favorites like carrots, zucchini, potatoes, and green beans, enriched with the robust flavors of garlic, thyme, and oregano. With just 20 minutes of prep and 30 minutes of cooking time, this one-pot wonder is ideal for weeknight dinners or meal prep. Garnished with fresh parsley and made with simple pantry staples like vegetable broth and canned tomatoes, this hearty, plant-based soup is as satisfying as it is healthy. Perfect for vegans, vegetarians, or anyone seeking a lighter meal option, Easy Vegetable Soup is a delicious way to enjoy a rainbow of flavors in every spoonful!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and diced potatoes
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon, adjust to taste salt
- 0.5 teaspoon, adjust to taste black pepper
- 2 tablespoons, chopped fresh parsley
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 0.5 cup frozen peas
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrots, celery, zucchini, and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add the bay leaf, thyme, oregano, salt, and black pepper. Bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes.
Stir in the green beans and frozen peas, and continue to simmer for another 5-10 minutes, or until the vegetables are tender.
Remove the bay leaf and discard it.
Taste and adjust seasoning with more salt and pepper, if needed.
Garnish the soup with fresh parsley before serving.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1093 mg | 23% | |
*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.
