Marvelous Vegetable Soup
Warm up with a comforting bowl of Marvelous Vegetable Soup, a vibrant medley of fresh, hearty veggies simmered to perfection in a flavorful broth. Bursting with colorful ingredients like golden potatoes, zucchini, green beans, and leafy greens, this recipe is a wholesome, nutrient-packed meal in every spoonful. Infused with aromatic herbs like thyme and oregano and brightened up with a splash of fresh lemon juice, this vegetable soup strikes the perfect balance of cozy and refreshing. Ready in just one hour and ideal for meal prep, it’s a deliciously simple way to enjoy a satisfying plant-based dish. Whether served as a light lunch or paired with crusty bread for dinner, this veggie-packed soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 medium golden potatoes, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped into 1-inch pieces
- 1 14-ounce can diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups baby spinach or kale, chopped
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced potatoes, zucchini, green beans, and the can of diced tomatoes with their juice. Stir to combine.
Pour in the vegetable broth, then add the bay leaf, dried thyme, and dried oregano. Stir and bring the mixture to a boil.
Once the soup reaches a boil, reduce the heat to a simmer. Cover the pot and let it simmer for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf, then stir in the chopped baby spinach or kale. Cook for an additional 2-3 minutes, or until the greens are wilted.
Add the chopped parsley, salt, black pepper, and lemon juice. Stir to combine and adjust seasonings to taste.
Serve the soup hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1242 mg | 26% | |
*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.
