Simple but Hearty Vegetarian Vegetable Soup

Warm, nourishing, and packed with flavor, this Simple but Hearty Vegetarian Vegetable Soup is the ultimate comfort food for plant-based eaters and veggie lovers alike. Crafted with wholesome ingredients like fire-roasted diced tomatoes, fresh green beans, and a medley of root vegetables, this soup offers a delightful balance of textures and flavors. A fragrant blend of thyme, oregano, and cumin adds depth, while an optional handful of fresh spinach boosts nutrition. Ready in under an hour, it’s both quick and satisfying, making it perfect for weeknights or meal prep. Serve it piping hot with crusty bread for dipping, and don’t forget the fresh parsley garnish to brighten every bowl. Whether you’re looking for a cozy winter meal or a light yet filling lunch, this vegetarian vegetable soup is sure to become a go-to favorite.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 large russet potato, peeled and diced
• 1 medium zucchini, diced
• 1 cup fresh green beans, trimmed and chopped
• 1 14-ounce can fire-roasted diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach leaves (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, or until softened.

Step 3

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

Step 4

Add the carrots, celery, and potato to the pot. Sauté the vegetables for 5 minutes.

Step 5

Stir in the zucchini and green beans, and cook for another 2 minutes.

Step 6

Add the fire-roasted diced tomatoes (with their juices), vegetable broth, thyme, oregano, cumin, bay leaf, salt, and black pepper. Stir well to combine.

Step 7

Increase the heat to high and bring the soup to a boil.

Step 8

Reduce the heat to low, cover the pot, and simmer the soup for 25–30 minutes, or until the vegetables are tender.

Step 9

If using spinach, stir it into the soup during the last 2 minutes of cooking, allowing it to wilt.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread if desired.

Nutrition Facts

Serving size	(2987.6g)

Amount per serving	% Daily Value*
Calories	1363.6

Total Fat 42.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6776.3mg	0%
Total Carbohydrate 217.8g	0%
Dietary Fiber 45.7g	0%
Total Sugars 59.6g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 676.6mg	0%
Iron 18.8mg	0%
Potassium 6929.3mg	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: 26.5%

Protein: 13.2%

Carbs: 60.3%