Easy Vegetarian Soup
Ready in just 45 minutes, this Easy Vegetarian Soup is a comforting, wholesome dish brimming with colorful vegetables and cozy flavors. Featuring a hearty medley of carrots, celery, zucchini, and potatoes simmered in a savory vegetable broth with classic herbs like thyme and oregano, this recipe offers a simple yet satisfying meal perfect for any day. Optional baby spinach or kale adds a dose of greens, while a splash of lemon juice elevates the flavor with a refreshing zesty finish. Ideal for meal prep or weeknight dinners, this one-pot soup is vegan-friendly, nutrient-packed, and pairs beautifully with crusty bread for dipping. Whether you're seeking a healthy lunch or a comforting bowl at dinnertime, this easy vegetarian soup recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach or kale (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the diced zucchini and potato to the pot, cooking for 3 minutes to slightly soften the vegetables.
Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir well.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
If using baby spinach or kale, stir it into the soup during the last 2 minutes of cooking to wilt the greens.
Remove the bay leaf and stir in the optional lemon juice for added brightness.
Taste and adjust seasoning as needed. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 40.6 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5725 mg | 122% | |
*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.
