Whole30 Hearty Vegetable Soup

Warm up with this Whole30 Hearty Vegetable Soup—a nutritious medley of vibrant vegetables and wholesome flavors that’s perfect for a satisfying, nutrient-packed meal. This one-pot wonder combines fresh ingredients like zucchini, kale, and green beans with the comforting base of vegetable stock and herbs like thyme and oregano for an aromatic depth. Naturally gluten-free, dairy-free, and compliant with Whole30 guidelines, this soup is an excellent option for anyone seeking a healthy, clean-eating recipe. Ready in just 50 minutes, it's ideal for meal prep or a cozy weeknight dinner. Serve it as a standalone dish or pair it with a crisp salad for a complete, guilt-free feast.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 3 medium, sliced carrots
• 3 diced celery stalks
• 2 medium, sliced zucchini
• 1 diced red bell pepper
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cups, chopped kale
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup, chopped fresh parsley

Directions

Step 1

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

Step 2

Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for another minute, being careful not to let it burn.

Step 4

Add the sliced carrots and diced celery to the pot, cooking for an additional 5 minutes, stirring occasionally.

Step 5

Include the sliced zucchini, diced red bell pepper, and green beans, and continue to sauté all the vegetables for 3-4 more minutes.

Step 6

Pour in the can of diced tomatoes (with juices) and the vegetable stock.

Step 7

Stir in the dried thyme, dried oregano, and the bay leaf.

Step 8

Bring the soup to a gentle boil, then reduce the heat to a simmer.

Step 9

Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.

Step 10

Add the chopped kale and season the soup with salt and freshly ground black pepper.

Step 11

Cook for an additional 5 minutes, until the kale is wilted and tender.

Step 12

Taste and adjust seasonings as needed.

Step 13

Remove the bay leaf before serving.

Step 14

Garnish each bowl with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3623.2g)

Amount per serving	% Daily Value*
Calories	1361.5

Total Fat 46.2g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 10829.9mg	0%
Total Carbohydrate 209.8g	0%
Dietary Fiber 57.4g	0%
Total Sugars 96.3g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 1018.3mg	0%
Iron 17.2mg	0%
Potassium 7764.9mg	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: 28.8%

Protein: 13.1%

Carbs: 58.1%