Simple but Perfect Vegetable Soup Recipe
This wholesome vegetable soup is easy to make, full of fresh flavors, and packed with nutrients. Perfect for a light lunch, a cozy dinner, or any time you crave a healthy, comforting meal.
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Stir in the minced garlic, thyme, oregano, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the zucchini, potato, green beans, diced tomatoes (with their juices), vegetable broth, and water. Stir well. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes and green beans are tender. Stir occasionally to ensure even cooking.
- Stir in the chopped spinach and frozen peas. Simmer for 2-3 minutes until the greens are wilted and the peas are heated through.
- Taste the soup and adjust seasoning with salt, black pepper, and a squeeze of lemon juice if desired.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers for a complete meal.
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.5g3%
- Sodium 500mg21%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Customization
- Add Grains: Stir in cooked rice, quinoa, or small pasta for a heartier soup.
- Make it Creamy: Blend half the soup with an immersion blender or regular blender and stir it back for a creamy texture.
- Boost Protein: Add chickpeas, white beans, or lentils.
- Herb Swap: Use fresh herbs like basil or dill instead of dried ones for a fresher flavor.
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Frequently Asked Questions
Yes, this soup is perfect for meal prep! It tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days.
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Absolutely! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Add cooked grains like rice, quinoa, or barley, or include beans like chickpeas or lentils for extra protein and fiber.
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Yes, this recipe is very versatile. Swap in your favorite veggies or whatever you have on hand, such as sweet potatoes, bell peppers, or corn.
You can blend a portion of the soup with an immersion blender or regular blender for a creamier texture. Alternatively, stir in some coconut milk or heavy cream for richness.
Yes, as long as you use gluten-free vegetable broth, this recipe is both vegan and gluten-free.
Pair it with crusty bread, crackers, or a side salad for a complete and satisfying meal.
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