Description
A vibrant and wholesome vegetable soup packed with fiber, nutrients, and fresh flavor – perfect for a light lunch or dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp turmeric (optional)
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft.
- Add carrots and celery, and cook for 5 minutes.
- Stir in zucchini, squash, and green beans. Cook another 5 minutes.
- Add diced tomatoes, vegetable broth, oregano, basil, turmeric, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
- Stir in chopped spinach or kale and simmer 5 more minutes.
- Finish with fresh lemon juice before serving.
Notes
You can swap in seasonal vegetables or add beans for more protein. This soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegetable soup, healthy soup, veggie loaded, plant-based, easy lunch