Quick and Versatile Vegetable Soup
Warm, comforting, and incredibly easy to prepare, this Quick and Versatile Vegetable Soup is the perfect go-to recipe for busy weeknights or meal prep. Packed with vibrant, nutrient-rich vegetables like carrots, celery, zucchini, and red bell pepper, this soup is simmered in a flavorful blend of vegetable broth, aromatic herbs, and a touch of garlic. Ready in just 45 minutes, this recipe is endlessly adaptable—toss in baby spinach for an extra boost of greens or add a splash of lemon juice for a zesty finish. Whether served as a light main course with crusty bread or stored for a make-ahead lunch, this one-pot wonder is sure to become your new favorite healthy comfort food. Plus, it’s vegan, gluten-free, and perfect for anyone seeking a wholesome, hearty meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can canned diced tomatoes (14.5 ounces)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.
Add the carrots, celery, zucchini, and red bell pepper. Stir and cook for 5 minutes to soften the vegetables slightly.
Pour in the can of diced tomatoes (with juice) and the vegetable broth.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes or until the vegetables are tender.
If using, stir in the baby spinach during the last 2 minutes of cooking to wilt.
Remove the bay leaf and adjust seasoning with additional salt, pepper, or a splash of lemon juice, if desired.
Serve hot with crusty bread or crackers, or let the soup cool, then refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6179 mg | 269% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 48.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5285 mg | 112% | |
*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.
