Seven Vegetable Soup
Bursting with wholesome goodness, Seven Vegetable Soup is a comforting, nutrient-packed recipe that celebrates a medley of fresh, vibrant produce. Perfectly balancing heartiness and lightness, this soup features a flavorful blend of tender potatoes, zucchini, green beans, and carrots simmered in a savory vegetable broth enriched with aromatic herbs like thyme and oregano. The addition of baby spinach right before serving adds a pop of color and a boost of leafy greens. This one-pot wonder is easy to make, taking just an hour from start to finish, and is as satisfying as it is nutritious. Ideal for meal prep or a cozy weeknight dinner, this vegetarian soup is customizable and can be garnished with fresh parsley for a fragrant finish. Whether you're looking for a healthy soup recipe or a way to savor seasonal vegetables, Seven Vegetable Soup is a delicious choice for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and cubed potatoes
- 1 cup, trimmed and chopped green beans
- 1 14-ounce can, with juice diced tomatoes
- 6 cups vegetable broth
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots and celery to the pot and sauté for 5 minutes, stirring occasionally.
Stir in the diced zucchini, cubed potatoes, and chopped green beans. Cook for another 3-4 minutes.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.
Add the baby spinach to the pot and allow it to wilt, stirring gently, for 1-2 minutes.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1061 mg | 23% | |
*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.
