Loaded Vegetable Soup Infused with Freshness is a vibrant, hearty, and nutrient-dense dish that celebrates the freshness of seasonal vegetables and aromatic herbs. Packed with an assortment of colorful veggies like carrots, zucchini, potatoes, and tomatoes, this soup is brimming with fiber, vitamins, and antioxidants. The addition of fresh herbs like basil, parsley, and thyme gives it a fragrant, uplifting aroma, making every spoonful feel refreshing and light. It’s a perfect meal for vegetarians, vegans, or anyone looking for a healthy, satisfying soup that’s bursting with fresh, natural flavors.

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 medium zucchini, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 6 cups vegetable broth (or chicken broth)
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • Salt, to taste
  • 1 bay leaf
  • 2 cups spinach or kale, chopped (optional, for added greens)
  • 1 tbsp fresh lemon juice (optional, for brightness)
  • Fresh parsley or basil, chopped (for garnish)

Instructions:

  1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another 1 minute, until fragrant.
  2. Add the Veggies: Stir in the diced carrots, zucchini, potatoes, and green beans. Sauté for 5-7 minutes, stirring occasionally, to lightly soften the vegetables.
  3. Add Broth and Seasonings: Pour in the vegetable broth and stir in the diced tomatoes, corn kernels, dried basil, thyme, salt, black pepper, and the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the vegetables are tender.
  4. Add Greens (Optional): If you’re using spinach or kale, add it in the last 5 minutes of cooking, allowing it to wilt and blend into the soup.
  5. Finish the Soup: Once the vegetables are tender and the soup has thickened to your liking, taste and adjust the seasoning with more salt and pepper as needed. Stir in the fresh lemon juice (if using) to brighten the flavors.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or basil.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~180-220 kcal
  • Protein: ~4-5 g
  • Fat: ~5-6 g
  • Carbohydrates: ~35-40 g
  • Fiber: ~8-10 g
  • Sugars: ~6-8 g
  • Sodium: ~600-800 mg (depending on broth)
  • Vitamin A: ~100% of the Daily Value (from carrots and greens)
  • Vitamin C: ~30% of the Daily Value (from tomatoes, zucchini, and greens)

Notes:

  • This soup is highly customizable; feel free to add your favorite vegetables such as bell peppers, peas, or mushrooms for extra flavor.
  • If you want to make the soup heartier, you can add beans like white beans or chickpeas for an extra boost of protein.
  • To make this soup even lighter, you can skip the potatoes or reduce the amount, using more non-starchy vegetables.
  • The soup stores well in the fridge for 3-4 days or can be frozen for up to 3 months. Just add a little extra broth when reheating to adjust the consistency.
  • For a bit of richness, you can serve the soup with a drizzle of olive oil or a sprinkle of grated Parmesan (if not vegan).

Enjoy the light and fresh flavors of Loaded Vegetable Soup