Homemade Vegetable Soup
Cozy up with a bowl of this hearty and healthy Homemade Vegetable Soup, a comforting medley of fresh, vibrant vegetables simmered to perfection in a flavorful broth. Brimming with garden-fresh goodness, this easy-to-make recipe combines tender potatoes, zucchini, green beans, carrots, and celery with aromatic herbs like thyme and oregano for a rich, savory taste. Ready in under an hour, this nutritious soup is perfect for meal prep, feeding a crowd, or enjoying as a light yet satisfying dinner. Whether you’re warming up on a chilly day or looking for a wholesome vegan or vegetarian option, this homemade vegetable soup is a must-try. Top it with fresh parsley for an added burst of flavor, and serve with crusty bread to soak up every last drop of this soul-soothing dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
Toss in the diced potatoes, zucchini, and green beans, mixing them with the sautéed vegetables.
Pour in the canned diced tomatoes and vegetable broth.
Add the 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 let it simmer for 30 minutes, or until the vegetables are tender.
Remove the bay leaf and discard.
Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6433 mg | 280% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 55.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6819 mg | 145% | |
*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.
