Description
This vegetable soup is everything you want in a comforting meal: nourishing, flavorful, and packed with colorful vegetables. It’s simple to make, yet it feels special every time I serve it. The base of onions, garlic, and celery gives it depth, while a mix of root vegetables and greens makes it both hearty and fresh. The best part is how flexible it is — you can swap in whatever vegetables you have on hand and it will still taste amazing. It’s the perfect recipe for cozy weeknights, meal prep, or when you want a wholesome dish that brings comfort without being heavy.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 3 carrots, sliced
- 2 potatoes, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 2 cups fresh spinach or kale
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté until softened.
- Stir in carrots and potatoes; cook for 5 minutes.
- Add tomatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to simmer for 20 minutes.
- Add zucchini and green beans; simmer another 5–7 minutes until tender.
- Stir in spinach or kale until just wilted. Taste and adjust seasoning.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
- For extra flavor, finish with a squeeze of lemon juice.
- To make it heartier, add beans or small pasta.
- Use whatever seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 7g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg