Description
A hearty and nourishing vegetable soup packed with fresh vegetables and herbs, perfect for a comforting and healthy meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in zucchini, green beans, diced tomatoes, and vegetable broth.
- Add thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Stir in kale or spinach and cook for 2–3 minutes until wilted.
- Remove bay leaf, add lemon juice, and adjust seasoning if needed before serving.
Notes
- You can substitute vegetables based on what you have on hand.
- Add beans or pasta for a heartier soup.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Fresh herbs can be used instead of dried for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
