Description
A warm and nutritious vegetable soup perfect for cold days, packed with vitamins and flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach or kale
- Optional: 1 can (15 oz) beans (like kidney or chickpeas)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, then add the carrots, celery, and bell pepper. Cook for another 5-7 minutes.
- Add the zucchini, diced tomatoes (with juice), vegetable broth, and dried thyme. Stir well.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the salt, pepper, and beans if using.
- Stir in the spinach or kale and cook for an additional 5 minutes.
- Taste and adjust the seasonings if needed. Serve hot.
Notes
Serve hot with crusty bread or a side salad. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg