Guy's Veggie Soup Not Vegetarian

Packed with hearty vegetables and a savory, smoky twist, **Guy's Veggie Soup Not Vegetarian** is the ultimate comfort food for those who want the best of both worlds: nutritious veggies and indulgent flavor. This robust soup starts with a base of crispy bacon and aromatic garlic, which set the stage for a medley of vibrant ingredients like carrots, zucchini, and tender potatoes simmered in a rich chicken broth. A fragrant blend of fresh thyme and a hint of bay leaf elevate the depth of flavor, while optional shredded chicken adds an extra layer of protein. Topped with crunchy bacon bits and a touch of seasoning, this soul-warming soup strikes the perfect balance between veggie-loaded wholesomeness and meaty decadence. Ready in just an hour and serving six, it’s perfect for weeknight dinners or cozy weekend meals.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 slices bacon slices, chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, diced
• 3 stalks celery stalks, diced
• 1 large russet potato, peeled and cubed
• 1 medium zucchini, diced
• 1 15-ounce can canned diced tomatoes
• 6 cups chicken broth
• 1 leaf bay leaf
• 1 teaspoon fresh thyme, chopped
• 1 cup cooked shredded chicken (optional)
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

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

Step 6

Stir in the cubed potato and zucchini, then pour in the canned diced tomatoes with their juices.

Step 7

Pour in the chicken broth and add the bay leaf and chopped fresh thyme.

Step 8

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.

Step 9

If using, stir in the cooked shredded chicken and frozen peas. Cook for another 5 minutes to heat through.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Remove the bay leaf before serving.

Step 12

Serve hot, garnished with the crispy bacon pieces on top for an extra savory touch.

Nutrition Facts

Serving size	(3364.6g)

Amount per serving	% Daily Value*
Calories	1850.2

Total Fat 80.4g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 271.3mg	0%
Sodium 8164.1mg	0%
Total Carbohydrate 145.4g	0%
Dietary Fiber 33.5g	0%
Total Sugars 49.8g
Protein 141.3g	0%

Vitamin D 0IU	0%
Calcium 570.8mg	0%
Iron 15.8mg	0%
Potassium 6300.6mg	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: 38.7%

Protein: 30.2%

Carbs: 31.1%