Name: Easy Hearty Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1.5 cups yellow onion, diced; 1 cup carrots, sliced; 1 cup celery, sliced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 0.25 teaspoons red pepper flakes; 2 cups russet potatoes, peeled and diced; 1.5 cups green beans, trimmed and chopped; 1.5 cups zucchini, diced; 28 ounces canned diced tomatoes, with juices; 8 cups vegetable broth, low-sodium; 2 bay leaves; 4 cups baby spinach, roughly chopped; 1 tablespoon lemon juice, fresh; 1.5 teaspoons kosher salt, to taste; 0.5 teaspoons black pepper, freshly ground; 0.25 cups fresh parsley, chopped, for serving

Description

A nourishing and easy-to-make vegetable soup loaded with vitamins and perfect for using up leftover veggies.

Ingredients

Scale

2 tablespoons olive oil
1.5 cups yellow onion, diced
1 cup carrots, sliced
1 cup celery, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
0.25 teaspoons red pepper flakes
2 cups russet potatoes, peeled and diced
1.5 cups green beans, trimmed and chopped
1.5 cups zucchini, diced
28 ounces canned diced tomatoes, with juices
8 cups vegetable broth, low-sodium
2 bay leaves
4 cups baby spinach, roughly chopped
1 tablespoon lemon juice, fresh
1.5 teaspoons kosher salt, to taste
0.5 teaspoons black pepper, freshly ground
0.25 cups fresh parsley, chopped, for serving

Instructions

Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute.
Add the tomato paste, thyme, oregano, and red pepper flakes. Cook for 2 more minutes.
Add the diced potatoes, green beans, zucchini, diced tomatoes (with their juices), vegetable broth, and bay leaves. Bring to a boil.
Once it reaches a boil, reduce the heat to low. Let it simmer for about 25 minutes or until the vegetables are tender.
Stir in the baby spinach, lemon juice, salt, and black pepper. Cook until the spinach has wilted, about 2 minutes.
Remove the bay leaves before serving. Garnish with fresh parsley.

Notes

Feel free to add any favorite vegetables or additional herbs for flavor. Can be stored in the refrigerator for up to 5 days or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 7g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg

Keywords: vegetable soup, hearty soup, vegan recipe, healthy soup, easy soup