Sara's Vegetable Soup

Warm, hearty, and bursting with fresh flavors, Sara's Vegetable Soup is the ultimate comfort food that’s as nourishing as it is delicious. This vibrant medley of garden-fresh vegetables—featuring zucchini, red bell pepper, kale, and more—is simmered in a flavorful broth infused with thyme, oregano, and a hint of garlic. Perfectly balanced with a touch of russet potato for creaminess and pops of sweetness from frozen peas, this soup comes together in just under an hour, making it a weeknight favorite. Whether you're looking for a wholesome lunch or a satisfying dinner, this vegetarian soup is sure to please. Serve it hot, garnished with fresh parsley, and pair it with crusty bread for a complete, soul-warming meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium (chopped) yellow onion
• 3 medium (peeled and sliced) carrots
• 3 medium (chopped) celery stalks
• 3 minced garlic cloves
• 1 medium (chopped) zucchini
• 1 medium (chopped) red bell pepper
• 1 medium (peeled and diced) russet potato
• 14.5 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup frozen peas
• 2 cups (chopped, stems removed) kale leaves
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

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

Step 2

Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

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

Step 4

Add the chopped zucchini, red bell pepper, and diced potato to the pot. Cook for another 3-4 minutes, stirring to combine.

Step 5

Pour in the canned diced tomatoes and their juices, followed by the vegetable broth.

Step 6

Add the bay leaf, dried thyme, and dried oregano. Stir everything together and bring the soup to a boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.

Step 8

Stir in the frozen peas and chopped kale leaves. Simmer for an additional 5 minutes, until the kale is wilted and tender.

Step 9

Discard the bay leaf, then season the soup with salt and black pepper to taste.

Step 10

Ladle the vegetable soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3668.9g)

Amount per serving	% Daily Value*
Calories	1695.9

Total Fat 58.0g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 10.8g
Cholesterol 8.2mg	0%
Sodium 8916.7mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 63.3g	0%
Total Sugars 89.0g
Protein 59.7g	0%

Vitamin D 0IU	0%
Calcium 1046.3mg	0%
Iron 21.4mg	0%
Potassium 8792.5mg	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: 29.6%

Protein: 13.6%

Carbs: 56.8%