Green Bean Zucchini and Potato Soup
Cozy up with a hearty bowl of Green Bean Zucchini and Potato Soup, a comforting medley of fresh vegetables and aromatic herbs that's as nutritious as it is flavorful. This wholesome, vegetable-forward soup combines tender russet potatoes, crisp green beans, and zucchini simmered to perfection in a savory broth infused with thyme and oregano. With a quick 15-minute prep time and one-pot simplicity, this recipe is perfect for busy weeknights or meal prep. Garnished with a sprinkle of fresh parsley and served warm, it pairs beautifully with crusty bread or a vibrant side salad. Whether you're embracing Meatless Monday or simply craving a bowl of vegetable-packed goodness, this vegetarian soup delivers on both health and taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and diced russet potatoes
- 2 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped for garnish fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and sauté for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth and water, then bring the mixture to a boil.
Lower the heat to medium and let it simmer for 10 minutes or until the potatoes start to become tender.
Add the diced zucchini, green beans, thyme, and oregano to the pot. Stir well to combine.
Continue to simmer for another 10-12 minutes until the vegetables are cooked through but still slightly firm.
Season with salt and black pepper to taste.
Remove from heat and let the soup sit for a few minutes before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8577 mg | 373% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 54.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5073 mg | 108% | |
*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.
