Garden Fresh Vegetable Soup
Bursting with vibrant flavors and packed with wholesome goodness, this Garden Fresh Vegetable Soup is the ultimate comfort food for any season. Featuring a medley of fresh vegetables like carrots, zucchini, and green beans, this hearty soup is simmered in a flavorful broth enhanced with aromatic herbs and a touch of tomato richness. A fresh finish of spinach, parsley, and a splash of lemon juice elevates the dish with a bright, zesty flair. Ready in just 50 minutes, this one-pot meal is both vegan and gluten-free, making it a nourishing option for everyone at your table. Whether served with crusty bread or enjoyed on its own, this soup is a celebration of seasonal produce and pure, satisfying simplicity. Perfect for weeknight dinners or meal prepping, this recipe proves that healthy eating can be deliciously effortless!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 2 large, diced carrots
- 2 diced celery stalks
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups, roughly chopped fresh spinach
- 0.25 cup, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots, celery, zucchini, and green beans to the pot. Sauté for 5 minutes to slightly soften the vegetables.
Push the vegetables to the sides of the pot and add the tomato paste to the center. Cook for 1-2 minutes to deepen its flavor, then stir it into the vegetables.
Pour in the diced tomatoes and vegetable broth. Add the bay leaves, dried thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, or until the vegetables are tender.
Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
Remove the pot from heat, discard the bay leaves, and stir in the chopped parsley and lemon juice for a fresh, bright flavor.
Taste and adjust seasoning as needed with additional salt and pepper.
Serve hot with a side of crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8773 mg | 381% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 74.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6416 mg | 137% | |
*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.
