Hearty Vegetable Soup Low Fat
Warm up with a bowl of Hearty Vegetable Soup, a low-fat, nutrient-packed delight that's as comforting as it is wholesome. This vibrant recipe brims with a rainbow of fresh vegetables, including zucchini, carrots, celery, and red bell pepper, simmered in a savory low-sodium vegetable broth infused with aromatic thyme, oregano, and a touch of garlic. Russet potatoes add substance, while baby spinach melts into the broth for a boost of green goodness. Ready in under an hour, this one-pot wonder is both easy to prepare and perfect for meal prep, offering a satisfying yet guilt-free option for lunch or dinner. Garnished with fresh parsley for a burst of flavor, this soup is a heart-healthy favorite that’s vegan, gluten-free, and packed with all the comfort of home cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 3 medium (sliced into rounds) carrots
- 2 medium (chopped) celery stalks
- 1 medium (diced) red bell pepper
- 1 medium (chopped) zucchini
- 1 large (peeled and diced) russet potato
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth (low-sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 4 cups baby spinach
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
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 an additional 1 minute until fragrant.
Add the sliced carrots, chopped celery, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chopped zucchini, diced potato, canned diced tomatoes (with their juices), vegetable broth, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 25-30 minutes, or until the potatoes and other vegetables are tender.
Remove and discard the bay leaf. Stir in the baby spinach and let it wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste. Adjust seasonings as desired.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 60.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6323 mg | 135% | |
*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.
