Mimi's Vegetable Soup

Warm, hearty, and packed with vibrant vegetables, Mimi's Vegetable Soup is the ultimate comfort food for any season. This wholesome recipe combines a medley of fresh favorites—like zucchini, carrots, celery, and spinach—with pantry staples such as canned diced tomatoes and vegetable broth, creating a nourishing and flavorful dish. Seasoned with aromatic herbs like thyme and basil, and finished with a bright touch of fresh parsley and lemon juice, this soup is both satisfying and refreshing. Perfectly customizable and ready in just an hour, it's a simple, one-pot meal that anyone can enjoy. Serve it with crusty bread or crackers for a cozy, plant-based dinner or meal prep option. Keywords: vegetable soup, easy soup recipe, one-pot meal, healthy vegan soup, hearty vegetable recipe.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 3 medium, peeled and sliced carrots
• 3 sliced celery stalks
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 large, peeled and diced russet potato
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 cup frozen green beans
• 2 cups baby spinach
• 1.5 teaspoons (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Heat 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 garlic and cook for 1 minute until fragrant.

Step 4

Add carrots, celery, and red bell pepper to the pot. Cook for 5-6 minutes, stirring frequently, until the vegetables start to soften.

Step 5

Mix in zucchini and diced potato, cooking for another 3-4 minutes.

Step 6

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

Step 7

Add the bay leaf, dried thyme, and dried basil. Stir and bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes and carrots are tender.

Step 9

Stir in the frozen green beans and let them cook for 5 minutes.

Step 10

Add baby spinach to the soup and stir until wilted, about 1-2 minutes.

Step 11

Season with salt and black pepper to taste.

Step 12

Remove the bay leaf and discard it.

Step 13

Stir in fresh parsley and lemon juice for added brightness.

Step 14

Taste and adjust seasonings if needed, then serve hot with your favorite bread or crackers.

Nutrition Facts

Serving size	(3719.7g)

Amount per serving	% Daily Value*
Calories	1679.0

Total Fat 56.6g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 11.0g
Cholesterol 8.2mg	0%
Sodium 10266.0mg	0%
Total Carbohydrate 253.7g	0%
Dietary Fiber 60.8g	0%
Total Sugars 83.0g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 939.1mg	0%
Iron 20.1mg	0%
Potassium 8688.2mg	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: 29.4%

Protein: 12.0%

Carbs: 58.6%