My Farmer's Market Soup

Discover the vibrant flavors of “My Farmer’s Market Soup,” a wholesome, veggie-packed medley that celebrates the best of seasonal produce. This one-pot wonder combines tender zucchini, yellow squash, green beans, and baby spinach with aromatic herbs like thyme and parsley, all simmered in a savory vegetable broth. A splash of fresh lemon juice at the end adds a bright, zesty finish to this comforting soup, perfect for cozy weeknight dinners or meal prepping for the week. Ready in just 45 minutes, it’s a satisfying and nutrient-rich way to savor the essence of the farmer’s market year-round. Pair it with crusty bread for a complete, hearty meal the whole family will love!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 medium celery stalks, chopped
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 2 cups fresh or canned diced tomatoes
• 6 cups vegetable broth
• 1 leaf bay leaf
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach, chopped
• 0.25 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

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

Step 3

Stir in the chopped carrots and celery, cooking for another 5 minutes until slightly tender.

Step 4

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Step 5

Stir in the diced zucchini, yellow squash, and green beans. Cook for another 3-4 minutes to slightly soften the vegetables.

Step 6

Add the diced tomatoes and vegetable broth to the pot. Stir to combine.

Step 7

Drop in the bay leaf and season with dried thyme, salt, and black pepper.

Step 8

Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 9

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

Step 10

Remove the bay leaf and stir in the fresh parsley and lemon juice for a bright finish.

Step 11

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

Step 12

Serve the soup hot with crusty bread or your favorite soup accompaniments.

Nutrition Facts

Serving size	(1444.6g)

Amount per serving	% Daily Value*
Calories	603.8

Total Fat 31.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2716.8mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 38.2g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 506.7mg	0%
Iron 11.6mg	0%
Potassium 4094.7mg	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: 43.1%

Protein: 11.4%

Carbs: 45.5%