Vegetarian Hearty Soup
Warm, comforting, and packed with wholesome goodness, this Vegetarian Hearty Soup is the ultimate one-pot meal that will nourish your body and soul. Brimming with nutrient-rich ingredients like carrots, zucchini, spinach, and chickpeas, this vegetable soup offers a symphony of flavors in every spoonful. Simmered with aromatic dried thyme, oregano, and a bay leaf, the broth is deeply flavorful while remaining light and satisfying. Easy to prepare in under an hour, this recipe is perfect for busy weeknights or cozy weekends. Serve it hot with a side of crusty bread, and don't forget to garnish with fresh parsley for an added burst of freshness. Whether you're a vegetarian or simply seeking a warming, veggie-packed dinner idea, this soup is guaranteed to delight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1.5 cups cooked chickpeas (or canned, drained and rinsed)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the sliced carrots, diced celery, and cubed potatoes to the pot. Cook for 5 minutes, stirring occasionally, to allow the vegetables to soften slightly.
Add the diced zucchini and cook for another 2 minutes.
Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Add the chickpeas, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25 minutes, or until the vegetables are tender.
Remove the bay leaf and discard it.
Stir in the fresh spinach and let it wilt in the hot soup for 2-3 minutes.
Taste and adjust the seasoning with more salt or pepper, if needed.
Serve the soup hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6722 mg | 292% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 68.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 7431 mg | 158% | |
*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.
