Whole30 Hearty Vegetable Soup
Warm up with this nourishing Whole30 Hearty Vegetable Soup, the ultimate comfort food that's both wholesome and satisfying. Brimming with vibrant vegetables like zucchini, kale, and red bell pepper, this soup is simmered to perfection in a flavorful broth infused with dried thyme, oregano, and a hint of garlic. Ready in just 50 minutes, it’s an easy, nutrient-packed recipe that's ideal for meal prep, fitting seamlessly into Whole30, paleo, and clean-eating lifestyles. Perfect as a standalone meal or paired with a light salad, this soup keeps you full, fueled, and feeling great. Whether you're looking for a quick weeknight dinner or a cozy meal-prep option, this veggie-loaded soup will quickly become a favorite!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 diced celery stalks
- 2 medium, sliced zucchini
- 1 diced red bell pepper
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups, chopped kale
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the sliced carrots and diced celery to the pot, cooking for an additional 5 minutes, stirring occasionally.
Include the sliced zucchini, diced red bell pepper, and green beans, and continue to sauté all the vegetables for 3-4 more minutes.
Pour in the can of diced tomatoes (with juices) and the vegetable stock.
Stir in the dried thyme, dried oregano, and the bay leaf.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.
Add the chopped kale and season the soup with salt and freshly ground black pepper.
Cook for an additional 5 minutes, until the kale is wilted and tender.
Taste and adjust seasonings as needed.
Remove the bay leaf before serving.
Garnish each bowl with freshly chopped parsley before serving.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1093 mg | 23% | |
*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.
