Garden Soup
Dive into a bowl of wholesome comfort with this hearty Garden Soup, a celebration of fresh vegetables and vibrant flavors. Perfect for a cozy weeknight dinner or meal prep, this recipe combines tender zucchini, carrots, potatoes, and green beans with the natural sweetness of diced tomatoes and the aromatic depth of thyme and bay leaf. Simmered to perfection in a rich vegetable broth, the soup is finished with a handful of baby spinach for a burst of freshness. Ready in under an hour, this vegan and gluten-free soup is as nourishing as it is satisfying. Serve it piping hot with a sprinkle of fresh parsley for a refreshing herbal note, and pair it with crusty bread for a complete meal. Whether you're a veggie lover or simply craving something warm and earthy, this Garden Soup is sure to become your go-to recipe for healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 14-ounce can canned diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced carrots and chopped celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini, cubed potatoes, and green beans. Stir well to combine.
Pour in the canned diced tomatoes with their juices and the vegetable broth.
Add the bay leaf, dried thyme, salt, and black pepper. Stir to mix all the ingredients.
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf from the soup and discard it.
Stir in the baby spinach and let it wilt for about 2 minutes.
Taste the soup and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 61.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6986 mg | 149% | |
*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.
