Very Veggie Soup
Packed with vibrant, fresh flavors and an abundance of nourishing vegetables, Very Veggie Soup is the ultimate comforting, nutrient-rich meal for any season. This wholesome recipe features a medley of garden favorites, including zucchini, carrots, celery, and potatoes, simmered in a savory vegetable broth infused with garlic, thyme, and bay leaf. The addition of baby spinach and parsley at the end brings a pop of color and freshness to every spoonful. Quick to prepare and ideal for meal prep, this hearty soup is dairy-free, vegan, and loaded with vitamins and fiber, making it a satisfying option for healthy eating. Perfectly paired with crusty bread or enjoyed on its own, Very Veggie Soup is sure to become a family favorite for cozy lunches or dinners.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium garlic cloves
- 3 medium carrots
- 3 medium celery stalks
- 1 medium zucchini
- 1 medium red bell pepper
- 2 medium potatoes
- 1 cup green beans
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.25 cup fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Finely dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
Peel and slice the carrots, slice the celery, and dice the zucchini, red bell pepper, and potatoes into bite-sized pieces.
Add the carrots, celery, red bell pepper, and potatoes to the pot. Cook for 6-7 minutes, stirring occasionally.
Trim and cut the green beans into 1-inch pieces. Stir them into the pot along with the diced zucchini.
Pour in the can of diced tomatoes (with juice) and the vegetable broth. Stir well to combine.
Add the bay leaf, dried thyme, salt, and black pepper to the pot. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer gently for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf and stir in the baby spinach and freshly chopped parsley. Allow the spinach to wilt for 2-3 minutes.
Taste the soup and adjust seasoning if needed. Serve hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 11.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1178 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.
