Vegetarian Hearty Vegetable and Meat Soup
Cozy up with a bowl of this Vegetarian Hearty Vegetable and "Meat" Soup, a vibrant and satisfying recipe that packs a punch of flavor without any meat. Bursting with nutrient-rich veggies like zucchini, carrots, green beans, and potatoes, this soup is simmered to perfection with the robust flavors of garlic, thyme, and bay leaf. A touch of fresh parsley and a splash of lemon juice add brightness to every bite, while frozen peas round out its comforting heartiness. Quick to prepare in just 20 minutes and ready in under an hour, this recipe is perfect for busy weeknights or meal prep, serving up to six people. Whether you're looking for a vegetarian twist on a classic comfort food or a wholesome, warming meal, this soup will leave everyone at the table feeling happy and nourished.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potatoes, zucchini, and green beans to the pot. Stir well to combine all the ingredients.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Add the bay leaf, dried thyme, salt, and black pepper to the pot and stir.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for about 25 minutes, or until the vegetables are tender.
Stir in the frozen peas and let them cook in the soup for an additional 5 minutes.
Remove the bay leaf from the pot.
Add the chopped parsley and lemon juice to the soup, stir well to combine.
Taste and adjust seasoning if needed, then serve hot.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 70.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6639 mg | 141% | |
*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.
