Bobo's Chunky Vegetable Soup

Warm your soul with Bobo's Chunky Vegetable Soup, a hearty and nourishing recipe that's packed with vibrant vegetables and aromatic herbs. Perfect for busy weeknights or cozy weekends, this one-pot wonder combines tender chunks of carrots, potatoes, zucchini, and celery with the rich tang of canned diced tomatoes and a savory vegetable broth base. Enhanced with hints of thyme, oregano, and bay leaf, every spoonful delivers comforting flavors that are both wholesome and satisfying. Ready in under an hour and yielding six generous servings, this easy vegetable soup is ideal for meal prep or feeding the family. Garnish with fresh parsley for a burst of color and freshness, and serve alongside warm, crusty bread for an irresistible, plant-based comfort meal. Vegan, gluten-free, and utterly delicious, this soup is a must-try for all veggie lovers!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced celery stalks
• 3 large, diced carrots
• 2 medium, diced potatoes
• 1 medium, diced zucchini
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (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 sauté for 3-4 minutes, until translucent.

Step 3

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

Step 4

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

Step 5

Stir in the diced potatoes and zucchini, cooking for another 4-5 minutes.

Step 6

Pour in the canned diced tomatoes (with their juices) and the vegetable broth.

Step 7

Add the bay leaf, dried thyme, and dried oregano. Stir well to combine.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, or until the vegetables are tender.

Step 9

Season with salt and black pepper to taste. Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread if desired.

Nutrition Facts

Serving size	(3304.2g)

Amount per serving	% Daily Value*
Calories	1652.8

Total Fat 55.7g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 10.8g
Cholesterol 8.2mg	0%
Sodium 8695.2mg	0%
Total Carbohydrate 254.1g	0%
Dietary Fiber 52.5g	0%
Total Sugars 76.5g
Protein 48.4g	0%

Vitamin D 0IU	0%
Calcium 748.9mg	0%
Iron 17.6mg	0%
Potassium 8164.8mg	0%

*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: 29.3%

Protein: 11.3%

Carbs: 59.4%