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Healthy Vegetable Soup

A flavorful and hearty vegetable soup packed with a variety of fresh vegetables and herbs, perfect for a healthy meal that even meat lovers will enjoy.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 3 tablespoons olive or avocado oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, cut into coins (1 cup/150g)
  • 2 celery ribs, diced (1 cup/140g)
  • 1 tablespoon minced garlic
  • 1 cup small-diced sweet potatoes (cut into ½ inch/1.5 cm cubes) (130g)
  • 1 cup small-diced gold or russet potatoes (cut into ½ inch/1.5 cm cubes) (160g)
  • 1 ½ tablespoons tomato paste
  • 1 ½ teaspoons dried basil
  • 1 ¼ teaspoon table salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 1 14.5 oz can fire roasted diced tomatoes, undrained (411g)
  • 1 ½ cups fresh or frozen cut green beans (185g)
  • 1 ¼ cups fresh or frozen sweet corn (175g)
  • ½ cup fresh or frozen lima beans (80g)
  • 6 cups vegetable broth (1.5L)
  • 2 bay leaves
  • 1 thyme sprig (or ½ teaspoon dried thyme)

Instructions

  1. Heat the olive or avocado oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the diced sweet potatoes and gold or russet potatoes, stirring to combine.
  5. Mix in the tomato paste, dried basil, salt, and black pepper.
  6. Pour in the fire roasted diced tomatoes with their juice, green beans, sweet corn, lima beans, and vegetable broth.
  7. Add the bay leaves and thyme sprig.
  8. Bring the soup to a simmer, then reduce heat and let it simmer gently for about 30 minutes, or until the vegetables are tender.
  9. Remove the bay leaves and thyme sprig before serving.
  10. Adjust seasoning with additional salt and pepper to taste.

Notes

This soup is freezer-friendly and tastes even better the next day as the flavors meld. You can substitute any fresh or frozen vegetables you have on hand. Remove bay leaves and thyme sprig before serving to avoid any tough or bitter bites.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 180
  • Sugar: 7
  • Sodium: 700
  • Fat: 5
  • Saturated Fat: 0.7
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 6
  • Protein: 5
  • Cholesterol: 0