Vegetarian Hearty Vegetable and Meat Soup

Dive into a bowl of comfort with this savory Vegetarian Hearty Vegetable and "Meat" Soup—an entirely plant-based twist on a classic favorite! Packed with vibrant, nutrient-rich vegetables such as carrots, zucchini, and green beans, this soup is simmered to perfection in a robust vegetable broth infused with aromatic thyme and garlic. The addition of potatoes provides a satisfying heartiness, while a pop of sweetness from frozen peas and a hint of brightness from fresh parsley and lemon juice elevate the flavors. Perfect for meal prep or a cozy weeknight dinner, this one-pot wonder is ready in just an hour, making it an ideal option for wholesome, family-friendly meals. Whether you're embracing Meatless Monday or looking for a nutritious vegetarian recipe to warm your soul, this hearty vegetable soup has you covered.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 medium carrots, sliced
• 2 medium celery stalks, sliced
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 15-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Step 3

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

Step 4

Add the diced potatoes, zucchini, and green beans to the pot. Stir well to combine all the ingredients.

Step 5

Pour in the canned diced tomatoes with their juice and the vegetable broth.

Step 6

Add the bay leaf, dried thyme, salt, and black pepper to the pot and stir.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for about 25 minutes, or until the vegetables are tender.

Step 8

Stir in the frozen peas and let them cook in the soup for an additional 5 minutes.

Step 9

Remove the bay leaf from the pot.

Step 10

Add the chopped parsley and lemon juice to the soup, stir well to combine.

Step 11

Taste and adjust seasoning if needed, then serve hot.

Nutrition Facts

Serving size	(3252.3g)

Amount per serving	% Daily Value*
Calories	1663.4

Total Fat 55.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 10.6g
Cholesterol 8.5mg	0%
Sodium 6531.2mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 56.6g	0%
Total Sugars 71.2g
Protein 53.5g	0%

Vitamin D 0IU	0%
Calcium 688.9mg	0%
Iron 19.8mg	0%
Potassium 7539.3mg	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: 29.0%

Protein: 12.3%

Carbs: 58.7%