Quick and Versatile Vegetable Soup

Warm, comforting, and incredibly easy to prepare, this Quick and Versatile Vegetable Soup is the perfect go-to recipe for busy weeknights or meal prep. Packed with vibrant, nutrient-rich vegetables like carrots, celery, zucchini, and red bell pepper, this soup is simmered in a flavorful blend of vegetable broth, aromatic herbs, and a touch of garlic. Ready in just 45 minutes, this recipe is endlessly adaptable—toss in baby spinach for an extra boost of greens or add a splash of lemon juice for a zesty finish. Whether served as a light main course with crusty bread or stored for a make-ahead lunch, this one-pot wonder is sure to become your new favorite healthy comfort food. Plus, it’s vegan, gluten-free, and perfect for anyone seeking a wholesome, hearty meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can canned diced tomatoes (14.5 ounces)
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach (optional)
• 1 tablespoon lemon juice (optional)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3–4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.

Step 4

Add the carrots, celery, zucchini, and red bell pepper. Stir and cook for 5 minutes to soften the vegetables slightly.

Step 5

Pour in the can of diced tomatoes (with juice) and the vegetable broth.

Step 6

Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes or until the vegetables are tender.

Step 8

If using, stir in the baby spinach during the last 2 minutes of cooking to wilt.

Step 9

Remove the bay leaf and adjust seasoning with additional salt, pepper, or a splash of lemon juice, if desired.

Step 10

Serve hot with crusty bread or crackers, or let the soup cool, then refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving size	(2386.5g)

Amount per serving	% Daily Value*
Calories	1066.1

Total Fat 42.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6179.0mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 36.1g	0%
Total Sugars 48.5g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 567.7mg	0%
Iron 13.7mg	0%
Potassium 5285.2mg	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: 34.4%

Protein: 13.3%

Carbs: 52.4%