Journey's End Vegetable Soup

Warm your soul with Journey's End Vegetable Soup, a hearty and wholesome classic packed with vibrant, nutrient-rich ingredients. Featuring a medley of fresh vegetables like zucchini, potatoes, green beans, and sweet corn, this comforting dish is simmered to perfection in a flavorful tomato and herb-infused vegetable broth. A hint of garlic, thyme, and oregano elevates the depth of flavor, while a touch of parsley adds a fresh, aromatic finish. Ready in under an hour, this easy, one-pot recipe is perfect for busy weeknights or leisurely weekends. Serve it piping hot with crusty bread for a satisfying meal that’s as nourishing as it is delicious. Ideal for vegetarians, meal prep, and anyone craving a bowl of cozy homemade soup!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced carrots
• 2 medium, sliced celery stalks
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 2 medium, peeled and diced potatoes
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 cup, trimmed and chopped into 1-inch pieces green beans
• 1 cup frozen corn
• 0.25 cup, chopped (optional, for garnish) fresh parsley

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the diced zucchini and potatoes to the pot. Sauté for another 3-4 minutes, stirring occasionally.

Step 5

Push the vegetables to one side of the pot and add the tomato paste. Stir the paste for about 1 minute to enhance its flavor, then mix it with the vegetables.

Step 6

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

Step 7

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

Step 8

Once boiling, reduce the heat to a simmer. Cover the pot and cook for 20 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 9

Stir in the chopped green beans and frozen corn. Simmer for another 5-7 minutes until the green beans are cooked through but still slightly firm.

Step 10

Remove the bay leaves and taste the soup, adjusting the seasoning with additional salt and pepper if necessary.

Step 11

Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	(3507.1g)

Amount per serving	% Daily Value*
Calories	1695.3

Total Fat 46.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 8759.6mg	0%
Total Carbohydrate 288.6g	0%
Dietary Fiber 59.0g	0%
Total Sugars 82.9g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 808.2mg	0%
Iron 20.9mg	0%
Potassium 8781.7mg	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: 23.4%

Protein: 12.3%

Carbs: 64.3%