Simple but Hearty Vegetarian Vegetable Soup

Nutriscore Rating: 80/100

Warm, nourishing, and packed with flavor, this Simple but Hearty Vegetarian Vegetable Soup is the ultimate comfort food for plant-based eaters and veggie lovers alike. Crafted with wholesome ingredients like fire-roasted diced tomatoes, fresh green beans, and a medley of root vegetables, this soup offers a delightful balance of textures and flavors. A fragrant blend of thyme, oregano, and cumin adds depth, while an optional handful of fresh spinach boosts nutrition. Ready in under an hour, it’s both quick and satisfying, making it perfect for weeknights or meal prep. Serve it piping hot with crusty bread for dipping, and don’t forget the fresh parsley garnish to brighten every bowl. Whether you’re looking for a cozy winter meal or a light yet filling lunch, this vegetarian vegetable soup is sure to become a go-to favorite.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 large russet potato, peeled and diced
• 1 medium zucchini, diced
• 1 cup fresh green beans, trimmed and chopped
• 1 14-ounce can fire-roasted diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach leaves (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

11 steps

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and sauté for 5 minutes, or until softened.

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

4. Add the carrots, celery, and potato to the pot. Sauté the vegetables for 5 minutes.

5. Stir in the zucchini and green beans, and cook for another 2 minutes.

6. Add the fire-roasted diced tomatoes (with their juices), vegetable broth, thyme, oregano, cumin, bay leaf, salt, and black pepper. Stir well to combine.

7. Increase the heat to high and bring the soup to a boil.

8. Reduce the heat to low, cover the pot, and simmer the soup for 25–30 minutes, or until the vegetables are tender.

9. If using spinach, stir it into the soup during the last 2 minutes of cooking, allowing it to wilt.

10. Remove the bay leaf before serving.

11. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread if desired.

Nutrition Facts

1 serving (506.2g)

Calories		229
% Daily Value*
Total Fat		7.1 g	9%
	Saturated Fat	1.0 g	5%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		1062 mg	46%
Total Carbohydrate		37.5 g	14%
	Dietary Fiber	7.6 g	27%
	Total Sugars	10.1 g
Protein		8.1 g	16%
Vitamin D		0.0 mcg	0%
Calcium		119 mg	9%
Iron		3.0 mg	17%
Potassium		1196 mg	25%

*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: 376 cal (25.7%%)

Protein: 194 cal (13.2%%)

Carbs: 894 cal (61.1%%)