Hearty Vegetable Soup Low Fat

Warm up with a bowl of Hearty Vegetable Soup, a low-fat, nutrient-packed delight that's as comforting as it is wholesome. This vibrant recipe brims with a rainbow of fresh vegetables, including zucchini, carrots, celery, and red bell pepper, simmered in a savory low-sodium vegetable broth infused with aromatic thyme, oregano, and a touch of garlic. Russet potatoes add substance, while baby spinach melts into the broth for a boost of green goodness. Ready in under an hour, this one-pot wonder is both easy to prepare and perfect for meal prep, offering a satisfying yet guilt-free option for lunch or dinner. Garnished with fresh parsley for a burst of flavor, this soup is a heart-healthy favorite that’s vegan, gluten-free, and packed with all the comfort of home cooking.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 3 medium (sliced into rounds) carrots
• 2 medium (chopped) celery stalks
• 1 medium (diced) red bell pepper
• 1 medium (chopped) zucchini
• 1 large (peeled and diced) russet potato
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth (low-sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 4 cups baby spinach
• 2 tablespoons chopped fresh parsley
• 0.5 teaspoons (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper

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

Step 3

Add the sliced carrots, chopped celery, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the chopped zucchini, diced potato, canned diced tomatoes (with their juices), vegetable broth, dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to low and let the soup simmer, uncovered, for 25-30 minutes, or until the potatoes and other vegetables are tender.

Step 6

Remove and discard the bay leaf. Stir in the baby spinach and let it wilt for 2-3 minutes.

Step 7

Season the soup with salt and black pepper to taste. Adjust seasonings as desired.

Step 8

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.

Nutrition Facts

Serving size	3415.3 grams (3415.3g)

Amount per serving	% Daily Value*
Calories	1031

Total Fat 29.70g	38%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 5.20g
Cholesterol 8mg	3%
Sodium 5088mg	221%
Total Carbohydrate 165.40g	60%
Dietary Fiber 41.00g	146%
Total Sugars 60.90g
Protein 28.20g	56%

Vitamin D 0IU	0%
Calcium 739mg	57%
Iron 16mg	89%
Potassium 6323mg	135%

*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: 25.7%

Protein: 10.8%

Carbs: 63.5%