Please Eat Your Veggies Soup
Fall in love with your veggies with this vibrant and wholesome "Please Eat Your Veggies Soup," the ultimate comfort food packed with nourishing ingredients! This hearty vegetable soup is a colorful medley of garden-fresh staples like carrots, celery, zucchini, and green beans, simmered with potatoes and infused with the warm flavors of thyme, oregano, and paprika. A base of rich vegetable broth and diced tomatoes creates a beautifully savory foundation, while baby spinach or kale adds a final boost of nutrition and color. Perfect for busy weeknights, this one-pot recipe is ready in under an hour and pairs perfectly with crusty bread for dipping. Whether you’re looking for a cozy meal or a nutritious way to meet your daily veggie goals, this soup will delight both veggie-lovers and skeptics alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 2 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 medium potatoes, peeled and diced
- 2 cups diced tomatoes (canned or fresh)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 1 leaf bay leaf
- 2 cups baby spinach or kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrots, celery, zucchini, red bell pepper, green beans, and potatoes to the pot. Sauté for 5-7 minutes to let the vegetables begin to soften.
Stir in the diced tomatoes, vegetable broth, thyme, oregano, paprika, and the bay leaf. Bring the mixture to a boil.
Reduce the heat to medium-low, cover the pot, and let the soup simmer for 25-30 minutes, or until the potatoes and green beans are tender.
Remove the bay leaf, then stir in the baby spinach or kale and allow to wilt, about 2-3 minutes.
Season the soup with salt and black pepper to taste. Add a splash of lemon juice for brightness, if desired.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6115 mg | 266% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 76.2 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 8582 mg | 183% | |
*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.
