Jewels Favorite Soup Jill Makes
Warm, hearty, and brimming with vibrant vegetables, "Jewels Favorite Soup Jill Makes" is the ultimate feel-good recipe for a cozy meal. This nutrient-packed vegetable soup combines sautéed onions, garlic, and a medley of fresh produce like carrots, celery, zucchini, red bell pepper, and russet potato simmered in a flavorful vegetable broth with tangy diced tomatoes. Enhanced with aromatic dried thyme and oregano, the soup is finished with tender kale for a nutritious boost and a sprinkle of fresh parsley for a pop of freshness. Ready in under an hour and perfect for meal prep, this comforting soup is vegan, gluten-free, and loaded with wholesome goodness. Ideal for chilly nights or when you’re craving a nourishing bowl of homemade love, it's a family-favorite recipe you’ll return to time and time again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 large russet potato, peeled and diced
- 6 cups vegetable broth
- 14.5 ounces canned diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale leaves, stems removed and chopped
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots, celery, zucchini, red bell pepper, and potato. Cook for 5-6 minutes, stirring occasionally, to slightly soften the vegetables.
Pour in the vegetable broth and canned diced tomatoes with their juice, stirring to combine.
Add the dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the chopped kale and let it cook for an additional 5 minutes until wilted.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1181 mg | 25% | |
*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.
