Super Garden Harvest Soup

Dive into a bowl of pure comfort and healthy goodness with this Super Garden Harvest Soup, a vibrant medley of fresh vegetables simmered to perfection in a flavorful broth. This hearty vegetable soup features a rainbow of nutritious ingredients like zucchini, carrots, green beans, and baby spinach, all infused with aromatic garlic, fresh thyme, and oregano. Ready in under an hour, it’s a perfect way to make the most of seasonal produce or use up an abundant garden harvest. Whether you’re looking for a warming fall dinner, a light summer lunch, or a wholesome vegan option, this one-pot wonder is packed with vitamins, fiber, and irresistible flavor. Garnish with fresh parsley for an extra pop of color and serve with crusty bread for the ultimate comforting meal.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 14-ounce can diced tomatoes, canned (with juice)
• 6 cups vegetable broth
• 1 teaspoon fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach, roughly chopped
• 2 tablespoons fresh parsley, chopped (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 3-4 minutes, until translucent and softened.

Step 3

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

Step 4

Add the sliced carrots, celery, zucchini, and potatoes. Stir to combine and cook for 5 minutes, stirring occasionally.

Step 5

Add the green beans, corn kernels, and diced tomatoes (with their juice). Stir well.

Step 6

Pour in the vegetable broth and add the thyme, oregano, salt, and black pepper.

Step 7

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

Step 8

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

Step 9

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

Step 10

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1238.5g)

Amount per serving	% Daily Value*
Calories	913.6

Total Fat 31.9g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 128.8mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 23.3g	0%
Total Sugars 33.2g
Protein 20.7g	0%

Vitamin D 0IU	0%
Calcium 234.2mg	0%
Iron 7.1mg	0%
Potassium 3556.5mg	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: 29.5%

Protein: 8.5%

Carbs: 62.0%