Kathie's Good Soup

Warm, hearty, and brimming with vibrant vegetables, Kathie's Good Soup is a flavor-packed, nourishing bowl of comfort perfect for any time of year. This wholesome recipe combines a medley of fresh ingredients like zucchini, red bell pepper, and leafy greens, simmered in a savory vegetable broth infused with aromatic herbs like thyme, oregano, and basil. Ready in just 50 minutes, this easy-to-make soup is a one-pot wonder ideal for busy weeknights or a meal-prep favorite that tastes even better the next day. Garnished with fresh parsley and bursting with natural flavors, Kathie's Good Soup is a vegan-friendly, nutrient-rich option designed to warm your soul. Serve it with crusty bread for a complete, satisfying meal!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 14.5 ounces canned diced tomatoes (with juices)
• 6 cups vegetable broth
• 1 bay leaf
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried basil
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 4 cups baby spinach or kale
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Add the minced garlic, carrots, and celery to the pot. Cook for another 3 minutes, stirring frequently.

Step 4

Add the diced zucchini and red bell pepper. Stir well and cook for an additional 3 minutes.

Step 5

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

Step 6

Stir in the bay leaf, thyme, oregano, basil, salt, and black pepper.

Step 7

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

Step 8

Remove the bay leaf from the soup and discard.

Step 9

Stir in the baby spinach or kale and cook for another 2-3 minutes until the greens are wilted.

Step 10

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Step 11

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2893.0g)

Amount per serving	% Daily Value*
Calories	1179.6

Total Fat 43.2g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6896.5mg	0%
Total Carbohydrate 171.4g	0%
Dietary Fiber 42.4g	0%
Total Sugars 64.6g
Protein 41.7g	0%

Vitamin D 0IU	0%
Calcium 655.9mg	0%
Iron 15.4mg	0%
Potassium 6307.9mg	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: 31.3%

Protein: 13.4%

Carbs: 55.2%