Healthy Vegetable Soup

Warm up with a bowl of this hearty and nourishing Healthy Vegetable Soup, a perfect balance of vibrant flavors and wholesome ingredients. Packed with fresh veggies like zucchini, carrots, and bell peppers, along with nutrient-rich baby spinach and green beans, this soup delivers a delicious dose of vitamins and minerals in every bite. Seasoned with aromatic dried herbs, garlic, and a hint of black pepper, this one-pot recipe is simmered to perfection in a flavorful vegetable broth. Ready in just 45 minutes and ideal for meal prep, it’s a low-calorie, high-fiber comfort food that suits vegan, gluten-free, and healthy lifestyle goals. Serve it up hot with a sprinkle of fresh parsley for an extra pop of freshness, and enjoy it as a light starter or a satisfying main dish!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

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

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

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

Step 4

Add the sliced carrots, celery, zucchini, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Pour in the diced tomatoes and vegetable broth. Stir to combine.

Step 6

Add the green beans, dried oregano, dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil.

Step 7

Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.

Step 8

Stir in the baby spinach and cook for 2-3 minutes, until wilted.

Step 9

Remove the bay leaf and adjust salt and pepper to taste.

Step 10

Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(3085.1g)

Amount per serving	% Daily Value*
Calories	1213.3

Total Fat 44.1g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 8745.3mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 48.6g	0%
Total Sugars 73.2g
Protein 42.2g	0%

Vitamin D 0IU	0%
Calcium 782.7mg	0%
Iron 16.9mg	0%
Potassium 6220.0mg	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: 31.1%

Protein: 13.2%

Carbs: 55.6%