Very Veggie Vegetable Soup
Packed with vibrant, wholesome goodness, this Very Veggie Vegetable Soup is a comforting, nutrient-rich dish that’s perfect for any season. Brimming with an array of fresh vegetables like zucchini, carrots, green beans, and spinach, this hearty soup is simmered in a flavorful broth seasoned with aromatic herbs like thyme and oregano. A kiss of lemon juice and fresh parsley at the end adds a bright, refreshing finish. Ready in just an hour and ideal for meal prep, this recipe is a vegan, gluten-free powerhouse that’s as delicious as it is nourishing. Serve it piping hot with a slice of crusty bread for the ultimate warming, plant-based meal! Perfect for anyone searching for a filling, healthy vegetable soup recipe that’s easy to make and bursting with flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 4 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium russet potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 large tomatoes, diced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the zucchini, yellow squash, potato, and green beans to the pot. Stir to combine.
Mix in the diced tomatoes, vegetable broth, bay leaf, thyme, and oregano. Increase the heat to high and bring the mixture to a boil.
Reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the potatoes and green beans are tender.
Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach wilts.
Season the soup with salt and ground black pepper to taste.
Turn off the heat and stir in the chopped parsley and lemon juice for a fresh, bright finish.
Serve the soup hot with a slice of crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6123 mg | 266% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 64.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7042 mg | 150% | |
*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.
