Great Vegetable Soup

Warm up with a bowl of this hearty and nourishing Great Vegetable Soup, a recipe packed with fresh, wholesome ingredients and bursting with flavor. This one-pot wonder features a medley of vibrant vegetables like zucchini, carrots, potatoes, and green beans, simmered to perfection in a savory vegetable broth enhanced with aromatic herbs like thyme and oregano. A finishing touch of fresh parsley and a splash of lemon juice add brightness, while baby spinach brings a boost of nutrients. Ready in just an hour and perfect for meal prep, this vegan soup is as versatile as it is satisfying. Ideal for cozy weeknight dinners or a light, healthy lunch, this gluten-free vegetable soup is guaranteed to please everyone at the table!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 medium (peeled and diced) carrots
• 2 medium (diced) celery stalks
• 3 (minced) garlic cloves
• 2 medium (diced) zucchini
• 2 medium (peeled and diced) potatoes
• 1 cup (trimmed and cut into 1-inch pieces) green beans
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons (chopped) fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the diced zucchini, potatoes, and green beans. Cook for another 3-4 minutes.

Step 5

Add the canned diced tomatoes (with juice), vegetable broth, bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the potatoes are fork-tender.

Step 7

Stir in the baby spinach and cook for 2-3 minutes until wilted.

Step 8

Remove the bay leaf and stir in the fresh parsley and lemon juice.

Step 9

Taste and adjust the seasoning if needed.

Step 10

Ladle the soup into bowls and serve warm. Enjoy!

Nutrition Facts

Serving size	3660.2 grams (3660.2g)

Amount per serving	% Daily Value*
Calories	1761

Total Fat 56.50g	72%
Saturated Fat 10.80g	54%
Polyunsaturated Fat 11.10g
Cholesterol 8mg	3%
Sodium 11949mg	520%
Total Carbohydrate 276.50g	101%
Dietary Fiber 58.30g	208%
Total Sugars 92.60g
Protein 53.90g	108%

Vitamin D 0IU	0%
Calcium 876mg	67%
Iron 22mg	119%
Potassium 8796mg	187%

*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.

Source of Calories

Fat: 27.8%

Protein: 11.8%

Carbs: 60.4%