Carol's Vegetable Soup

Warm up with a hearty bowl of Carol's Vegetable Soup, the ultimate comfort food packed with vibrant, nutrient-rich vegetables and savory herbs. This easy-to-make recipe combines classics like carrots, celery, and potatoes with a medley of zucchini, red bell pepper, and tender green beans, all simmered in a flavorful vegetable broth infused with thyme, oregano, and a touch of paprika for a hint of warmth. With just 15 minutes of prep time and the option to enhance it with baby spinach or a fresh parsley garnish, this wholesome soup is perfect for weeknight dinners or meal prepping for the week. Whether you’re seeking a satisfying vegan lunch or a cozy family dinner, this one-pot vegetable soup delivers comforting, wholesome flavor in every spoonful.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced into rounds
• 2 stalks celery stalks, diced
• 1 medium zucchini, chopped
• 1 medium red bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes, canned
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups baby spinach (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, finely chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large soup 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 sliced carrots and diced celery. Cook for 5 minutes, stirring occasionally.

Step 5

Add the chopped zucchini, diced red bell pepper, and cubed potatoes. Cook for another 5 minutes to let the vegetables soften slightly.

Step 6

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

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 8

Add the green beans, dried thyme, dried oregano, paprika, salt, and black pepper. Stir well.

Step 9

Cover the pot and let the soup simmer for 25-30 minutes, or until the potatoes are tender and the flavors have melded together.

Step 10

If using baby spinach, stir it into the soup during the last 5 minutes of cooking, allowing it to wilt.

Step 11

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.

Step 13

Serve warm and enjoy your comforting bowl of Carol's Vegetable Soup!

Nutrition Facts

Serving size	(3284.6g)

Amount per serving	% Daily Value*
Calories	1467.6

Total Fat 43.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6552.7mg	0%
Total Carbohydrate 240.6g	0%
Dietary Fiber 50.2g	0%
Total Sugars 62.4g
Protein 48.8g	0%

Vitamin D 0IU	0%
Calcium 718.4mg	0%
Iron 20.1mg	0%
Potassium 7832.3mg	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: 25.4%

Protein: 12.6%

Carbs: 62.0%