Family Time Vegetable Soup
Warm, comforting, and brimming with wholesome ingredients, Family Time Vegetable Soup is the ultimate crowd-pleaser for sharing around the table. This hearty and nutritious recipe packs in a medley of vibrant vegetables such as carrots, zucchini, potatoes, and leafy spinach, simmered to perfection in a flavorful vegetable broth infused with aromatic herbs like thyme and oregano. With just 20 minutes of prep time and a quick 30-minute cook, this easy vegetable soup is perfect for busy weeknight dinners or leisurely weekend meals with loved ones. Garnished with fresh parsley and a hint of bright lemon juice, it’s as healthy as it is delicious. Pair it with crusty bread for the perfect family-style meal that warms hearts and bellies alike. Perfect for meal prep and naturally vegan and gluten-free, this recipe is sure to become a household favorite. Keywords: family-friendly vegetable soup, hearty soup recipe, easy vegan soup, healthy vegetable soup, one-pot dinner idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 medium, sliced carrots
- 2 medium, sliced celery stalks
- 4 minced garlic cloves
- 6 cups vegetable broth
- 2 medium, peeled and diced potatoes
- 1 medium, diced zucchini
- 1 14-ounce can canned diced tomatoes
- 1 cup frozen green beans
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon (add more to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon (optional, for brightness) lemon juice
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the vegetable broth and bring it to a gentle boil.
Add the diced potatoes, zucchini, and the can of diced tomatoes (including the juice). Stir to combine.
Season the soup with dried thyme, oregano, salt, and black pepper.
Reduce the heat to a simmer, cover the pot with a lid, and cook for 15-20 minutes, or until the potatoes are fork-tender.
Stir in the frozen green beans and cook for 5 more minutes.
Add the baby spinach and stir until wilted, about 2 minutes.
Taste the soup and adjust seasoning as needed. If desired, stir in the lemon juice for a bright flavor.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy with your family!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8874 mg | 386% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 78.2 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 8324 mg | 177% | |
*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.
