Description
A warm, comforting vegetable soup that is quick to make and budget-friendly, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Incorporate the minced garlic and cook for another minute.
- Stir in the zucchini and bell pepper; continue cooking for 3-4 minutes.
- Add the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes.
- Mix in the spinach or kale and cook until wilted.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to customize the vegetables based on your preferences or what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable soup, easy soup, healthy recipes, weeknight dinners, meal prep