Garden Vegetable Soup

Nutriscore Rating: 74/100

Embrace the comforting flavors of fresh produce with this hearty Garden Vegetable Soup, a vibrant and nutrient-packed dish perfect for any season. This wholesome recipe combines garden-fresh vegetables like carrots, celery, zucchini, and green beans with tender potatoes in a flavorful broth infused with aromatic thyme and basil. Tangy canned tomatoes and a final touch of baby spinach add a burst of color and nutrition, while a sprinkle of fresh parsley provides the perfect finishing garnish. Ready in under an hour, this easy vegetable soup is a warming option for busy weeknights or a satisfying addition to your meal prep routine. Serve it with crusty bread for a light yet filling lunch or dinner that's loaded with vitamins, fiber, and flavor.

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium potato, peeled and diced
• 14.5 oz canned diced tomatoes (with juice)
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups baby spinach leaves
• 2 tbsp fresh parsley, chopped (for garnish)

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the diced carrots, celery, zucchini, green beans, and potato to the pot. Cook, stirring occasionally, for 5 minutes.

5. Pour in the canned diced tomatoes (with their juices) and the vegetable broth.

6. Stir in the dried thyme, dried basil, salt, and black pepper.

7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.

8. Stir in the baby spinach leaves and cook for 2-3 minutes until wilted.

9. Taste and adjust seasoning with more salt or pepper if needed.

10. Serve hot, garnished with fresh parsley, and enjoy!

Nutrition Facts

1 serving (461.5g)

Calories		196
% Daily Value*
Total Fat		6.9 g	9%
	Saturated Fat	1.4 g	7%
	Polyunsaturated Fat	0.9 g
Cholesterol		0 mg	0%
Sodium		1008 mg	44%
Total Carbohydrate		29.5 g	11%
	Dietary Fiber	6.9 g	25%
	Total Sugars	8.8 g
Protein		6.9 g	14%
Vitamin D		0.0 mcg	0%
Calcium		101 mg	8%
Iron		2.8 mg	15%
Potassium		1005 mg	21%

*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.

Source of Calories

Fat: 378 cal (30.1%%)

Protein: 164 cal (13.1%%)

Carbs: 712 cal (56.8%%)