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–+ servings
Patricia Krouse

Easy Vegetable Soup

A hearty and nutritious vegetable soup that's quick to prepare and delightful to enjoy, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 cups carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup bell pepper, chopped
  • 1 cup zucchini, chopped Can be substituted with green beans.
  • 4 cups vegetable broth Can be substituted with chicken broth.
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups spinach or kale Can substitute spinach with Swiss chard.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat until it shimmers.
  2. Add the chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant (about 3 to 4 minutes).
  3. Toss in the carrots, celery, and bell pepper; stir occasionally for about 5 minutes until they begin to soften.
  4. Add the zucchini, vegetable broth, diced tomatoes, thyme, basil, salt, and pepper. Bring everything to a boil.
  5. Once boiling, reduce the heat to a simmer and cook for about 20 minutes.
  6. Stir in the spinach or kale and let it cook until wilted, which takes just a couple of minutes.
  7. Taste and adjust seasoning as necessary, then serve hot, preferably with a slice of fresh bread.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 6gSugar: 4g

Notes

You can garnish the soup with fresh herbs or a dollop of pesto. Pair it with crusty artisan bread or a side salad. This soup can also serve as a base for adding proteins like shredded chicken or beans.

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