Please Eat Your Veggies Soup

Nutriscore Rating: 81/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 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

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook for 5 minutes until soft and translucent.

3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

4. 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.

5. Stir in the diced tomatoes, vegetable broth, thyme, oregano, paprika, and the bay leaf. Bring the mixture to a boil.

6. 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.

7. Remove the bay leaf, then stir in the baby spinach or kale and allow to wilt, about 2-3 minutes.

8. Season the soup with salt and black pepper to taste. Add a splash of lemon juice for brightness, if desired.

9. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

1 serving (587.4g)

Calories		250
% Daily Value*
Total Fat		7.6 g	10%
	Saturated Fat	1.2 g	6%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		947 mg	41%
Total Carbohydrate		41.7 g	15%
	Dietary Fiber	9.4 g	34%
	Total Sugars	12.9 g
Protein		8.8 g	18%
Vitamin D		0.0 mcg	0%
Calcium		117 mg	9%
Iron		2.9 mg	16%
Potassium		1382 mg	29%

*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.

Source of Calories

Fat: 396 cal (24.6%%)

Protein: 213 cal (13.2%%)

Carbs: 1006 cal (62.2%%)