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Vegan Vegetable Soup

A nourishing and hearty soup made with a rainbow of vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 medium zucchini diced
  • 1 bell pepper diced
  • 1 cup green beans trimmed and cut
  • 4 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup kale or spinach chopped (optional)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Stir in the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
  3. Add the zucchini, bell pepper, and green beans to the pot.
  4. Pour in the vegetable broth and diced tomatoes with their juice.
  5. Sprinkle in the thyme, basil, salt, and pepper. Stir to combine.
  6. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
  7. If using kale or spinach, stir it in during the last 5 minutes of cooking.
  8. Remove the pot from heat and ladle the soup into bowls. Serve hot.

Notes

The soup is great for meal prep or freezing for later enjoyment.