Super Garden Harvest Soup

Nutriscore Rating: 80/100

Dive into a bowl of pure comfort and healthy goodness with this Super Garden Harvest Soup, a vibrant medley of fresh vegetables simmered to perfection in a flavorful broth. This hearty vegetable soup features a rainbow of nutritious ingredients like zucchini, carrots, green beans, and baby spinach, all infused with aromatic garlic, fresh thyme, and oregano. Ready in under an hour, it’s a perfect way to make the most of seasonal produce or use up an abundant garden harvest. Whether you’re looking for a warming fall dinner, a light summer lunch, or a wholesome vegan option, this one-pot wonder is packed with vitamins, fiber, and irresistible flavor. Garnish with fresh parsley for an extra pop of color and serve with crusty bread for the ultimate comforting meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 14-ounce can diced tomatoes, canned (with juice)
• 6 cups vegetable broth
• 1 teaspoon fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach, roughly chopped
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

10 steps

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

2. Add the diced onion and cook for 3-4 minutes, until translucent and softened.

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

4. Add the sliced carrots, celery, zucchini, and potatoes. Stir to combine and cook for 5 minutes, stirring occasionally.

5. Add the green beans, corn kernels, and diced tomatoes (with their juice). Stir well.

6. Pour in the vegetable broth and add the thyme, oregano, salt, and black pepper.

7. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.

8. Stir in the chopped spinach and cook for 2-3 minutes, until wilted.

9. Taste and adjust seasoning with additional salt and pepper if needed.

10. Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

1 serving (547.9g)

Calories		258
% Daily Value*
Total Fat		7.1 g	9%
	Saturated Fat	1.1 g	5%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		1059 mg	46%
Total Carbohydrate		43.8 g	16%
	Dietary Fiber	8.8 g	31%
	Total Sugars	12.6 g
Protein		8.8 g	18%
Vitamin D		0.0 mcg	0%
Calcium		108 mg	8%
Iron		3.3 mg	18%
Potassium		1296 mg	28%

*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: 397 cal (23.9%%)

Protein: 213 cal (12.8%%)

Carbs: 1054 cal (63.3%%)