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A bowl of vegetable soup containing carrots, green beans, zucchini, celery, and yellow squash with a hint of fresh herbs on a white surface.

Vegetable Soup with Fresh Herbs and Lemon

A man wearing glasses in a kitchen.Logan Byrne
A hearty vegetable soup packed with fresh veggies, herbs, and a splash of lemon. This nutritious and comforting dish is perfect for a light dinner or healthy lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Meal Type Appetizers, Main Course
Cuisine American, International
Servings 5
Calories 123 kcal
Difficulty Easy
Ingredient Cost $12
Shopping Cost$45

Equipment

  • Large pot
  • Wooden spoon
  • Knife and cutting board
  • Blender or immersion blender

Ingredients
 
 

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup green beans cut into 1-inch pieces
  • 1 large tomato diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups baby spinach roughly chopped
  • Juice lemon
  • Fresh parsley chopped (for garnish)

Instructions
 

Prepare the Base:

  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
    2 tablespoons olive oil, 1 large onion, 2 cloves garlic

Add Vegetables:

  • Stir in the carrots, celery, zucchini, red bell pepper, yellow bell pepper, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
    2 medium carrots, 2 stalks celery, 1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 cup green beans

Simmer the Soup:

  • Add the diced tomato, vegetable broth, water, bay leaf, thyme, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until all the vegetables are tender.
    1 large tomato, 4 cups vegetable broth, 2 cups water, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried basil, Salt and pepper to taste

Finish and Serve:

  • Remove the bay leaf. Add the baby spinach and stir until wilted. Stir in the lemon juice.
    2 cups baby spinach, Juice lemon
  • Use an immersion blender to blend the soup slightly, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
  • Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
    Fresh parsley

Notes

Customizations: Feel free to add other vegetables like potatoes, corn, or peas to suit your preference.
Serving Suggestion: This soup pairs well with crusty bread or a side salad for a complete meal.

Nutrition

Calories: 123kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 849mgPotassium: 585mgFiber: 4gSugar: 8gVitamin A: 7106IUVitamin C: 97mgCalcium: 70mgIron: 2mg
Keyword Comfort Food, Healthy Soup, Vegan Soup, Vegetable Soup

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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