Yummy Vegetable Soup
Warm up with a bowl of hearty and nutritious Yummy Vegetable Soup, a classic recipe that’s bursting with the vibrant flavors of fresh produce and aromatic herbs. This wholesome, plant-based soup features a medley of colorful vegetables like carrots, celery, zucchini, potatoes, and green beans, all simmered in a savory vegetable broth infused with dried thyme, oregano, and a hint of garlic. Kale or spinach adds a nutritious, leafy-green finish, while the optional sprinkle of fresh parsley elevates the dish with a pop of freshness. Perfect for cozy weeknight dinners or meal prep, this one-pot wonder comes together in just 50 minutes and serves six generous portions. Whether you’re looking for a vegan comfort food classic or a low-calorie soup packed with flavor, this recipe delivers a delicious, satisfying experience every time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and diced potatoes
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, trimmed and chopped green beans
- 2 cups, chopped kale or spinach
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the carrots, celery, zucchini, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes with their juices and the vegetable broth.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 20 minutes, or until the potatoes are tender.
Add the green beans and continue cooking for 5 more minutes.
Stir in the kale or spinach and cook for 2-3 minutes, or until wilted.
Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8940 mg | 389% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 80.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1374 mg | 106% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 9635 mg | 205% | |
*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.
