Vegetarian Sopa de Legumes

Warm, comforting, and packed with vibrant veggies, Vegetarian Sopa de Legumes is a wholesome, one-pot dish that celebrates the beauty of fresh, nutrient-rich ingredients. Crafted with a medley of garden favorites like zucchini, carrots, potatoes, celery, and green beans, this vegetarian soup is slow-simmered in a flavorful vegetable broth enhanced with aromatic garlic, onions, and a hint of parsley. Finished with tender wilted spinach or kale and a bright splash of lemon juice, this heartwarming soup is the perfect balance of earthy and zesty flavors. Ready in under an hour, it's ideal for a nourishing weeknight dinner or a cozy weekend meal. Serve it with crusty bread for a complete, satisfying dish that’s both healthy and delicious. Perfect for fans of vegetarian recipes, hearty soups, and comfort food classics!

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, peeled and sliced
• 2 stalks celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 leaf bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 cups fresh spinach or kale, chopped
• 1 tablespoon lemon juice (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced yellow onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 4

Add the sliced carrots, celery, and diced potatoes to the pot. Stir to coat the vegetables in the oil.

Step 5

Pour in the vegetable broth and add the bay leaf. Bring to a boil.

Step 6

Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes and carrots start to soften.

Step 7

Stir in the zucchini, green beans, and diced tomatoes (with their juices). Season with salt and black pepper.

Step 8

Simmer the soup for an additional 15 minutes, or until all the vegetables are tender.

Step 9

Remove the bay leaf and stir in the fresh spinach or kale. Allow the greens to wilt in the hot soup.

Step 10

Taste and adjust seasoning with more salt and pepper, if needed.

Step 11

Serve hot, garnished with chopped parsley and a squeeze of fresh lemon juice, if desired.

Nutrition Facts

Serving size	(3150.2g)

Amount per serving	% Daily Value*
Calories	1535.8

Total Fat 54.7g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 10.3g
Cholesterol 7.9mg	0%
Sodium 6545.1mg	0%
Total Carbohydrate 231.2g	0%
Dietary Fiber 49.7g	0%
Total Sugars 59.9g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 744.0mg	0%
Iron 19.1mg	0%
Potassium 7647.0mg	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: 30.6%

Protein: 11.9%

Carbs: 57.5%