Very Veggie Vegetable Soup

Packed with vibrant, wholesome goodness, this Very Veggie Vegetable Soup is a comforting, nutrient-rich dish that’s perfect for any season. Brimming with an array of fresh vegetables like zucchini, carrots, green beans, and spinach, this hearty soup is simmered in a flavorful broth seasoned with aromatic herbs like thyme and oregano. A kiss of lemon juice and fresh parsley at the end adds a bright, refreshing finish. Ready in just an hour and ideal for meal prep, this recipe is a vegan, gluten-free powerhouse that’s as delicious as it is nourishing. Serve it piping hot with a slice of crusty bread for the ultimate warming, plant-based meal! Perfect for anyone searching for a filling, healthy vegetable soup recipe that’s easy to make and bursting with flavor.

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, diced
• 3 medium carrots, diced
• 3 medium celery stalks, diced
• 4 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium russet potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 large tomatoes, diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the zucchini, yellow squash, potato, and green beans to the pot. Stir to combine.

Step 5

Mix in the diced tomatoes, vegetable broth, bay leaf, thyme, and oregano. Increase the heat to high and bring the mixture to a boil.

Step 6

Reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the potatoes and green beans are tender.

Step 7

Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach wilts.

Step 8

Season the soup with salt and ground black pepper to taste.

Step 9

Turn off the heat and stir in the chopped parsley and lemon juice for a fresh, bright finish.

Step 10

Serve the soup hot with a slice of crusty bread or crackers on the side. Enjoy!

Nutrition Facts

Serving size	(3210.7g)

Amount per serving	% Daily Value*
Calories	1340.8

Total Fat 43.7g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6123.2mg	0%
Total Carbohydrate 210.4g	0%
Dietary Fiber 49.6g	0%
Total Sugars 64.6g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 721.0mg	0%
Iron 19.3mg	0%
Potassium 7041.5mg	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: 27.5%

Protein: 13.7%

Carbs: 58.8%