Vegetarian Sopa de Legumes
Warm, comforting, and brimming with wholesome veggies, this vegetarian Sopa de Legumes is a true celebration of simple, nourishing flavors. This classic vegetable soup combines a medley of vibrant ingredients like carrots, zucchini, potatoes, and green beans, simmered to perfection in a rich vegetable broth. A touch of garlic, parsley, and a hint of fresh spinach or kale elevate the dish, making it as aromatic as it is satisfying. Ready in under an hour and loaded with nutrients, this easy-to-make recipe is perfect for weeknight dinners or meal prep. Serve it with a drizzle of fresh lemon juice for a bright, zesty finish, and pair it with crusty bread for a heartwarming meal the whole family will love. Designed to be as versatile as it is delicious, this vegetarian soup is a must-try for healthy, flavorful eating.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the sliced carrots, celery, and diced potatoes to the pot. Stir to coat the vegetables in the oil.
Pour in the vegetable broth and add the bay leaf. Bring to a boil.
Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes and carrots start to soften.
Stir in the zucchini, green beans, and diced tomatoes (with their juices). Season with salt and black pepper.
Simmer the soup for an additional 15 minutes, or until all the vegetables are tender.
Remove the bay leaf and stir in the fresh spinach or kale. Allow the greens to wilt in the hot soup.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with chopped parsley and a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6545 mg | 285% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 59.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 7647 mg | 163% | |
*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.
