Description
A comforting and nutritious Vegetable Soup recipe that’s hearty, flavorful, and perfect for a cozy meal. Packed with a variety of vegetables and aromatic herbs, this vegan soup is easy to make and customizable to suit your preferences.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 medium zucchini (diced)
- 1 cup green beans (trimmed and chopped)
- 1 medium potato (peeled and diced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 cups chopped fresh spinach or kale (optional)
- Juice of ½ lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic, carrots, and celery, and cook for another 3–4 minutes.
- Add the zucchini, green beans, and potato, and cook for 2 minutes.
- Stir in the diced tomatoes with their juice, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 25–30 minutes or until the vegetables are tender.
- Add the frozen peas and spinach (if using) during the last 5 minutes of cooking.
- Remove the bay leaf, adjust seasoning to taste, and stir in lemon juice if desired. Serve hot.
Notes
- You can add cooked pasta, beans, or lentils for extra protein.
- Swap in seasonal vegetables as needed.
- This soup freezes well and tastes even better the next day.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 140
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
