Description
Vegetable soup is a comforting delight that warms you from the inside out. This vibrant and hearty dish combines fresh vegetables with aromatic herbs, creating a rich flavor profile that’s both nutritious and satisfying. Perfect for chilly days or as a wholesome lunch option, this versatile recipe allows you to use whatever veggies you have on hand. Ready in just 30 minutes, it’s a quick and easy meal that the whole family will love.
Ingredients
Scale
- 2 cups diced carrots (about 3 medium)
- 1 cup diced celery (about 2 stalks)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté onions and garlic for about 5 minutes until fragrant.
- Add carrots and celery; cook for another 5 minutes until softened.
- Stir in the canned tomatoes with their juices; cook for an additional 2 minutes.
- Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10 minutes.
- Add leafy greens during the last few minutes of cooking.
- Season with thyme, bay leaves, salt, and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg