Description
This easy vegetable soup recipe is a nutritious and delicious meal option. Packed with a variety of colorful veggies and flavorful herbs, this soup is perfect for a cozy and healthy dinner.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 cups chopped fresh spinach or kale
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes until vegetables start to soften.
- Add bell pepper, zucchini, potato, and green beans. Cook for another 3–4 minutes, stirring occasionally.
- Stir in diced tomatoes, vegetable broth, thyme, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.
- Stir in spinach or kale and cook for 1–2 minutes until wilted. Remove from heat and sprinkle with fresh parsley.
- Serve hot, optionally with crusty bread.
Notes
- You can add beans or lentils for extra protein.
- This soup freezes well—store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
