Incredible Vegetable Soup
Dive into a bowl of comfort with this **Incredible Vegetable Soup**, a hearty and nutritious recipe packed with vibrant flavors and wholesome ingredients. Perfect for cozy weeknight dinners or meal prep, this soup features a medley of vegetables like carrots, celery, zucchini, and spinach simmered to perfection in a savory vegetable broth. The addition of tomato paste and diced tomatoes enhances the depth of flavor, while aromatic herbs like thyme and bay leaf add warmth and complexity. Ready in just 50 minutes, this one-pot wonder is both easy to make and satisfying for everyone at the table, from vegans to omnivores. Garnish with fresh parsley for a burst of freshness and serve with crusty bread to soak up every last drop!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 large potato, peeled and diced
- 2 tablespoons tomato paste
- 1 can (14 ounces) canned diced tomatoes
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups fresh spinach leaves
- 2 tablespoons parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, celery, zucchini, and potato to the pot. Sauté for 5 minutes, stirring occasionally.
Push the vegetables to one side and add the tomato paste to the pot. Allow it to warm for 1-2 minutes, then stir it into the vegetables.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Add the bay leaf, thyme, salt, and pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the potatoes and carrots are tender.
Stir in the fresh spinach leaves and let them wilt for 2-3 minutes.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 59.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6896 mg | 147% | |
*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.
