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Garden Vegetable Soup

This Vegetables and Zoodles Soup is nutritious, delicious and can be adapted with the vegetables you have in your fridge.
 
5 from 2 votes
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Course: maindish
Cuisine: American
Keyword: soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 175kcal
Author: Sophie Viau

Ingredients

  • 5 tablespoons olive oil
  • 1 large onion thinly sliced
  • 3 garlic cloves finely grated
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • 2 sliced carrots
  • 3 celery stalks in small cubes
  • 1 bay leaf
  • 8 cups vegetable broth
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 2 small zucchinis spirulazed or grated
  • 1 can 28 oz diced tomatoes
  • 1 17 oz kidney beans

Instructions

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the garlic and cook, stirring constantly, until the garlic is fragrant, about 1 minute.
  • Add the vegetables, diced tomatoes, kidney beans, spices and broth. Bring the soup to a boil, reduce heat to medium low, and cook for 15 minutes
  • Taste the soup and ajust the seasonning if necessary
  • Add the zoodles spiralized zucchini and cook for 5 minutes.
  • Remove from fire. Discard the bay leaves. Let the soup sit for 5 minutes.
  • Divide soup into bowls and serve

Notes

Storing your garden vegetable soup is a great way to enjoy leftovers for several days. The best way to store this soup is in an airtight container in the refrigerator. To maintain its freshness, be sure to consume it within three days of storing it and reheat it on the stove or in a microwave before serving.

Nutrition

Calories: 175kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 838mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2123IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 0.3mg