Great Vegetable Soup
Warm up with a bowl of this hearty and nourishing Great Vegetable Soup, a recipe packed with fresh, wholesome ingredients and bursting with flavor. This one-pot wonder features a medley of vibrant vegetables like zucchini, carrots, potatoes, and green beans, simmered to perfection in a savory vegetable broth enhanced with aromatic herbs like thyme and oregano. A finishing touch of fresh parsley and a splash of lemon juice add brightness, while baby spinach brings a boost of nutrients. Ready in just an hour and perfect for meal prep, this vegan soup is as versatile as it is satisfying. Ideal for cozy weeknight dinners or a light, healthy lunch, this gluten-free vegetable soup is guaranteed to please everyone at the table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 medium (peeled and diced) carrots
- 2 medium (diced) celery stalks
- 3 (minced) garlic cloves
- 2 medium (diced) zucchini
- 2 medium (peeled and diced) potatoes
- 1 cup (trimmed and cut into 1-inch pieces) green beans
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced zucchini, potatoes, and green beans. Cook for another 3-4 minutes.
Add the canned diced tomatoes (with juice), vegetable broth, bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the potatoes are fork-tender.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Remove the bay leaf and stir in the fresh parsley and lemon juice.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 11949 mg | 520% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 92.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 876 mg | 67% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 8796 mg | 187% | |
*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.
