Description
A wholesome and vibrant vegetable soup packed with fresh vegetables and herbs, perfect for a healthy and comforting meal. This easy-to-make soup is both vegan and gluten-free, making it suitable for a variety of diets.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup frozen peas or corn
- 2 cups chopped spinach or kale (optional)
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups vegetable broth
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, creating a flavorful foundation for the soup.
- Add aromatics and initial vegetables: Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 4–5 minutes, allowing the flavors to meld and vegetables to begin softening.
- Add remaining vegetables: Incorporate chopped zucchini and green beans into the pot, cooking for an additional 2 minutes to slightly tenderize them before simmering.
- Add liquids and herbs: Pour in the diced tomatoes with their juice and the vegetable broth. Add dried thyme, dried basil, bay leaf, salt, and pepper. Stir to combine all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, or until all vegetables are tender and flavors have blended well.
- Finish with peas and greens: Stir in the frozen peas or corn and the chopped spinach or kale, if using. Cook for an additional 5 minutes to heat through and wilt the greens.
- Final touches: Remove the bay leaf from the soup. Taste and adjust seasoning as needed with extra salt or pepper before serving hot for a nourishing meal.
Notes
- This soup is very flexible—feel free to use any vegetables you have on hand.
- For a heartier version, add a can of drained beans or cooked pasta.
- Leftovers can be refrigerated for up to 4 days or frozen for later enjoyment.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
