Description
This hearty Vegetable Soup is a comforting, nutritious dish perfect for any time of year. Packed with a variety of colorful veggies and flavorful herbs, this vegan soup is easy to make and incredibly satisfying. Enjoy a bowl of this delicious soup on its own or paired with some crusty bread for a wholesome meal.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup chopped fresh spinach or kale
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3–4 minutes until fragrant and translucent.
- Stir in the carrots and celery and cook for another 5 minutes.
- Add the zucchini, yellow squash, green beans, diced tomatoes with juice, and vegetable broth. Stir in the thyme, basil, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.
- Stir in the peas and spinach, and cook for another 5 minutes.
- Remove bay leaf before serving.
- Serve hot with crusty bread if desired.
Notes
- Feel free to substitute seasonal vegetables or add cooked beans for extra protein.
- This soup freezes well and can be made ahead for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
