Healthy Vegetable Soup

Warm up with a bowl of this hearty and nourishing Healthy Vegetable Soup, a perfect balance of vibrant flavors and wholesome ingredients. Packed with fresh veggies like zucchini, carrots, and bell peppers, along with nutrient-rich baby spinach and green beans, this soup delivers a delicious dose of vitamins and minerals in every bite. Seasoned with aromatic dried herbs, garlic, and a hint of black pepper, this one-pot recipe is simmered to perfection in a flavorful vegetable broth. Ready in just 45 minutes and ideal for meal prep, it’s a low-calorie, high-fiber comfort food that suits vegan, gluten-free, and healthy lifestyle goals. Serve it up hot with a sprinkle of fresh parsley for an extra pop of freshness, and enjoy it as a light starter or a satisfying main dish!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 2 medium (sliced) carrots
• 2 medium (sliced) celery stalks
• 1 medium (diced) zucchini
• 1 medium (diced) red bell pepper
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 cup (trimmed and cut into 1-inch pieces) green beans
• 2 cups baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the sliced carrots, celery, zucchini, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Pour in the diced tomatoes and vegetable broth. Stir to combine.

Step 6

Add the green beans, dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil.

Step 7

Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.

Step 8

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

Step 9

Remove the bay leaf and adjust salt and pepper to taste.

Step 10

Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Serving size	3085.1 grams (3085.1g)

Amount per serving	% Daily Value*
Calories	1213

Total Fat 44.10g	57%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 7.40g
Cholesterol 0mg	0%
Sodium 8745mg	380%
Total Carbohydrate 177.40g	65%
Dietary Fiber 48.60g	174%
Total Sugars 73.20g
Protein 42.20g	84%

Vitamin D 0IU	0%
Calcium 783mg	60%
Iron 17mg	94%
Potassium 6220mg	132%

*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: 31.1%

Protein: 13.2%

Carbs: 55.6%