Healthy Vegetable Soup
Warm up with a bowl of this hearty and nourishing Healthy Vegetable Soup, a perfect balance of vibrant flavors and wholesome ingredients. Packed with fresh veggies like zucchini, carrots, and bell peppers, along with nutrient-rich baby spinach and green beans, this soup delivers a delicious dose of vitamins and minerals in every bite. Seasoned with aromatic dried herbs, garlic, and a hint of black pepper, this one-pot recipe is simmered to perfection in a flavorful vegetable broth. Ready in just 45 minutes and ideal for meal prep, it’s a low-calorie, high-fiber comfort food that suits vegan, gluten-free, and healthy lifestyle goals. Serve it up hot with a sprinkle of fresh parsley for an extra pop of freshness, and enjoy it as a light starter or a satisfying main dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 1 medium (diced) zucchini
- 1 medium (diced) red bell pepper
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 cup (trimmed and cut into 1-inch pieces) green beans
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced carrots, celery, zucchini, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the diced tomatoes and vegetable broth. Stir to combine.
Add the green beans, dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
Stir in the baby spinach and cook for 2-3 minutes, until wilted.
Remove the bay leaf and adjust salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8745 mg | 380% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 73.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 6220 mg | 132% | |
*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.
