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Best Easy Vegetable Soup Recipe

Name: Best Easy Vegetable Soup Recipe
Total time: 55 min
Yield: 350 g
Ingredients: olive oil 2 tbsp; yellow onion (diced) 1 pieces; carrots (sliced) 2 pieces; celery stalks (chopped) 2 pieces; red bell pepper (diced) 1 pieces; zucchini (chopped) 1 pieces; russet potato (peeled, diced) 1 pieces; green beans (cut into 1-inch pieces) 1 cup; diced tomatoes (canned, undrained) 14 oz; vegetable broth (low sodium) 6 cups; baby spinach leaves 2 cups; garlic (minced) 3 cloves; dried thyme 1 tsp; dried basil 1 tsp; dried oregano 0.5 tsp; bay leaf 1 pieces; salt 0.75 tsp; black pepper 0.25 tsp

A wholesome vegetable soup loaded with fresh garden produce is a healthy, vegetarian meal brimming with nutrients. This family-friendly classic supports clean eats, weight loss, and a calorie deficit plan.

Cook 55 min Difficulty EASY 135 kcal

#vegetarian #mediterranean #diabetic friendly #DASH

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Ingredients

Main ingredients

olive oil 2 tbsp
yellow onion (diced) 1 pieces
carrots (sliced) 2 pieces
celery stalks (chopped) 2 pieces
red bell pepper (diced) 1 pieces
zucchini (chopped) 1 pieces
russet potato (peeled, diced) 1 pieces
green beans (cut into 1-inch pieces) 1 cup
diced tomatoes (canned, undrained) 14 oz
vegetable broth (low sodium) 6 cups
baby spinach leaves 2 cups

Seasonings/Sauce

garlic (minced) 3 cloves
dried thyme 1 tsp
dried basil 1 tsp
dried oregano 0.5 tsp
bay leaf 1 pieces
salt 0.75 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 23 g 68%

Protein 4 g 12%

Fat 2.5 g 17%

Serving size 350g

Cooking steps

1

Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
2

Add the diced onion, carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the onions are translucent.
3

Stir in the garlic, dried thyme, basil, oregano, and bay leaf. Cook for 1 minute until aromatic.
4

Add the bell pepper, zucchini, potato, and green beans. Pour in the diced tomatoes and vegetable broth.
5

Increase the heat to high and bring the mixture to a gentle boil, then reduce to a medium-low simmer. Cook uncovered for 20–25 minutes, until the vegetables are just tender but not mushy.
6

Add the baby spinach, salt, and black pepper. Continue simmering for another 2–3 minutes until the spinach wilts.
7

Taste and adjust seasonings as needed. Remove the bay leaf before serving hot.

Personalized Q&A

Q. What vegetables are essential to this Best Easy Vegetable Soup Recipe?

The core vegetables that define this soup’s flavor and hearty texture are onion, carrots, celery, potatoes, bell pepper, zucchini, green beans, and spinach. These provide a balanced mix of sweetness, savoriness, and freshness. The combination ensures each spoonful is loaded with garden-fresh produce.

Q. What’s the most important step for maximizing soup flavor?

Sautéing the onion, carrots, and celery in olive oil first is a vital step. This foundational process, called building a ‘sofrito’, coaxes out sweetness and depth. Don’t rush – allow the vegetables to soften and release their aromas before adding broth and other ingredients for the best flavor development.

Q. How can I keep the vegetables tender without overcooking them?

Simmer the soup gently after bringing it to a boil, and check the vegetables for doneness towards the end of cooking—about 20–25 minutes. The goal is fork-tender veggies that retain their structure. Adding softer greens like spinach at the final stage prevents them from becoming mushy.

Q. How many calories and carbs are in each serving?

Each 350g serving contains about 135 kcal and has 23g of carbohydrates. This makes the soup suitable for calorie-conscious or diabetic-friendly meal planning, with a carb ratio of 68% and a modest calorie count per bowl.

Best Easy Vegetable Soup Recipe

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