Marvelous Vegetable Soup

Warm up with a comforting bowl of Marvelous Vegetable Soup, a vibrant medley of fresh, hearty veggies simmered to perfection in a flavorful broth. Bursting with colorful ingredients like golden potatoes, zucchini, green beans, and leafy greens, this recipe is a wholesome, nutrient-packed meal in every spoonful. Infused with aromatic herbs like thyme and oregano and brightened up with a splash of fresh lemon juice, this vegetable soup strikes the perfect balance of cozy and refreshing. Ready in just one hour and ideal for meal prep, it’s a deliciously simple way to enjoy a satisfying plant-based dish. Whether served as a light lunch or paired with crusty bread for dinner, this veggie-packed soup is sure to become a family favorite.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 3 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 2 medium golden potatoes, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped into 1-inch pieces
• 1 14-ounce can diced tomatoes (with juice)
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups baby spinach or kale, chopped
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons 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. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Add the diced potatoes, zucchini, green beans, and the can of diced tomatoes with their juice. Stir to combine.

Step 5

Pour in the vegetable broth, then add the bay leaf, dried thyme, and dried oregano. Stir and bring the mixture to a boil.

Step 6

Once the soup reaches a boil, reduce the heat to a simmer. Cover the pot and let it simmer for 25-30 minutes, or until the vegetables are tender.

Step 7

Remove the bay leaf, then stir in the chopped baby spinach or kale. Cook for an additional 2-3 minutes, or until the greens are wilted.

Step 8

Add the chopped parsley, salt, black pepper, and lemon juice. Stir to combine and adjust seasonings to taste.

Step 9

Serve the soup hot, garnished with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	2411.2 grams (2411.2g)

Amount per serving	% Daily Value*
Calories	1104

Total Fat 42.90g	55%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 6034mg	262%
Total Carbohydrate 156.50g	57%
Dietary Fiber 38.20g	136%
Total Sugars 49.30g
Protein 41.10g	82%

Vitamin D 0IU	0%
Calcium 698mg	54%
Iron 18mg	102%
Potassium 5685mg	121%

*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: 32.8%

Protein: 14.0%

Carbs: 53.2%