Really Easy Makes You Feel Good Vegetable Soup
Indulge in the pure comfort of a hearty, wholesome bowl with our "Really Easy Makes You Feel Good Vegetable Soup." This nourishing recipe is a breeze to prepare, combining simple, fresh ingredients like vibrant carrots, zucchini, and leafy greens with aromatic spices like thyme and oregano to create a symphony of flavors. Ready in just 45 minutes, this vegetable soup is perfect for busy weeknights or meal prep, offering a healthy, gluten-free option packed with fiber and vitamins. A splash of lemon juice and a sprinkle of fresh parsley add the finishing touch to this feel-good dish, making it as bright and satisfying as it is nutritious. Whether served as a light dinner or paired with crusty bread for a heartier meal, this easy vegetable soup is guaranteed to warm both body and soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 2 cups kale or spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until onion is translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the carrots and celery to the pot and sauté for 5 minutes, stirring occasionally.
Mix in the zucchini and red bell pepper, cooking for an additional 3 minutes.
Pour in the canned diced tomatoes and vegetable broth, and stir to combine.
Add the kale or spinach, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and cover the pot.
Let the soup simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
Remove the bay leaf and taste the soup. Adjust seasoning with additional salt and pepper if needed.
For added brightness, stir in fresh parsley and a splash of lemon juice before serving.
Serve hot and enjoy this comforting bowl of vegetable soup!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3202 mg | 139% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 36.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3845 mg | 82% | |
*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.
