Description
Hearty Vegetarian Vegetable Soup that’s packed with flavor, fiber, and plant-based protein. A nutritious, budget-friendly one-pot meal that’s perfect for weeknights or meal prep.
Ingredients
2 tbsp olive oil
1 large yellow onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (28 oz) can of crushed tomatoes
6 cups vegetable broth (low sodium if possible)
1 (15 oz) can of kidney beans, drained and rinsed
1 cup green beans, trimmed and cut into 1-inch pieces
1 zucchini, chopped
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a large stockpot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery. Sauté for 8-10 minutes until onions are translucent and veggies start to brown.
3. Stir in minced garlic and cook for another minute.
4. Pour in crushed tomatoes and vegetable broth, scraping browned bits from the pot.
5. Add kidney beans, green beans, zucchini, oregano, and thyme. Bring to a boil.
6. Reduce heat to low and simmer uncovered for 25-30 minutes until vegetables are tender.
7. Season with salt and pepper to taste.
8. Ladle into bowls and top with fresh parsley.
Notes
Storage: Let soup cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in fridge and reheat on stove.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg