Please Eat Your Veggies Soup

Fall in love with your veggies with this vibrant and wholesome "Please Eat Your Veggies Soup," the ultimate comfort food packed with nourishing ingredients! This hearty vegetable soup is a colorful medley of garden-fresh staples like carrots, celery, zucchini, and green beans, simmered with potatoes and infused with the warm flavors of thyme, oregano, and paprika. A base of rich vegetable broth and diced tomatoes creates a beautifully savory foundation, while baby spinach or kale adds a final boost of nutrition and color. Perfect for busy weeknights, this one-pot recipe is ready in under an hour and pairs perfectly with crusty bread for dipping. Whether you’re looking for a cozy meal or a nutritious way to meet your daily veggie goals, this soup will delight both veggie-lovers and skeptics alike.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 medium carrots, peeled and diced
• 3 medium celery stalks, diced
• 2 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 medium potatoes, peeled and diced
• 2 cups diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground paprika
• 1 leaf bay leaf
• 2 cups baby spinach or kale
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice (optional)
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 5 minutes until soft and translucent.

Step 3

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

Step 4

Add the carrots, celery, zucchini, red bell pepper, green beans, and potatoes to the pot. Sauté for 5-7 minutes to let the vegetables begin to soften.

Step 5

Stir in the diced tomatoes, vegetable broth, thyme, oregano, paprika, and the bay leaf. Bring the mixture to a boil.

Step 6

Reduce the heat to medium-low, cover the pot, and let the soup simmer for 25-30 minutes, or until the potatoes and green beans are tender.

Step 7

Remove the bay leaf, then stir in the baby spinach or kale and allow to wilt, about 2-3 minutes.

Step 8

Season the soup with salt and black pepper to taste. Add a splash of lemon juice for brightness, if desired.

Step 9

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

Nutrition Facts

Serving size	(3591.0g)

Amount per serving	% Daily Value*
Calories	1564.9

Total Fat 45.3g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6115.4mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 54.8g	0%
Total Sugars 76.2g
Protein 52.3g	0%

Vitamin D 0IU	0%
Calcium 720.4mg	0%
Iron 19.1mg	0%
Potassium 8582.3mg	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: 24.5%

Protein: 12.6%

Carbs: 63.0%