Soup
Vegetable Soup
45 min 6 servings 140 kcalEasy
Use whatever vegetables are at peak — carrots, celery, onion, garlic always; then zucchini, beans, spinach, tomatoes seasonally. Vegetable broth keeps it vegan; chicken broth adds depth.
Nutrition Per Serving
140
kcal · Calories
4
g · Protein
22
g · Carbs
4
g · Fat
Steps
- 1
Sauté onion, carrots, celery 8 min in olive oil.
≈ 8 min - 2
Add garlic 1 min.
≈ 1 min - 3
Add zucchini + green beans 3 min.
≈ 3 min - 4
Pour tomatoes + stock + herbs.
≈ 1 min - 5
Simmer 20 min.
≈ 20 min - 6
Add beans last 5 min.
≈ 5 min - 7
Serve with crusty bread.
≈ 1 min
Dietitian Note
Low calorie, high fiber and vitamins. Beans add protein. Excellent for cold prep — flavors improve overnight.
