Best Basic Veggie Soup

A simple, nourishing vegetable soup that’s packed with fresh vegetables and ready in about 40 minutes.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 (400 g) can diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried Italian seasoning
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 cups chopped spinach or kale
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Add the potatoes, zucchini, green beans, diced tomatoes, vegetable broth, Italian seasoning, thyme, and bay leaf.
5. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
6. Stir in the spinach (or kale) and cook for another 2–3 minutes until wilted.
7. Remove the bay leaf. Season with salt, pepper, parsley, and lemon juice if using.
8. Serve hot with crusty bread or crackers.

Tips

• Add 1 can of drained chickpeas or white beans for extra protein.
• Stir in cooked pasta or rice for a heartier meal.
• Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Approximate Calories: 170 per serving