Description
A warm, comforting bowl of vegetable soup packed with seasonal veggies and nourishing broth, perfect for any time of year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery; sauté until softened, about 5 minutes.
- Toss in the minced garlic, diced zucchini, and bell pepper; cook for an additional 2-3 minutes.
- Pour the vegetable broth into the pot, along with the diced tomatoes, oregano, and thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Season with salt and pepper; stir in the spinach or kale until just wilted.
- Serve hot and enjoy!
Notes
This soup can be stored for 4-5 days in the fridge or frozen in portions for up to three months. Reheat on the stovetop when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg