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A heartwarming, classic vegetable soup made from scratch with a vibrant mix of fresh garden vegetables. Simmered in a light, herb-infused broth, this nourishing soup is a perfect wholesome meal for any day. Simple, healthy, and full of natural flavor.
For 4 servings
Sauté the aromatic vegetables
Build and simmer the soup base
Add remaining vegetables
A heartwarming, classic vegetable soup made from scratch with a vibrant mix of fresh garden vegetables. Simmered in a light, herb-infused broth, this nourishing soup is a perfect wholesome meal for any day. Simple, healthy, and full of natural flavor.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 250.63 calories per serving with 7.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
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Finish and serve
To reduce carbs, replace the potatoes with cauliflower florets. Add them in the last 10-12 minutes of cooking.
For a protein boost, stir in 1 cup of cooked chickpeas or white beans along with the green beans.
Use a bag of pre-chopped mirepoix (onion, carrot, celery) and frozen vegetables to significantly cut down on prep time.
Add 1/2 cup of small pasta shapes, like ditalini or alphabet pasta, during the last 10 minutes of cooking to make it more appealing to kids.
Loaded with a variety of vegetables, this soup provides essential vitamins like Vitamin A from carrots and Vitamin C from tomatoes, supporting overall health.
The abundance of vegetables contributes dietary fiber, which is crucial for good digestion, gut health, and promoting a feeling of fullness.
With a water-based broth, this soup is an excellent way to stay hydrated while delivering key nutrients from whole food sources.
A light yet satisfying option, this soup is perfect for weight management or as a healthy start to a larger meal without adding excess calories.
Yes, this vegetable soup is very healthy. It's packed with vitamins, minerals, and fiber from a wide variety of fresh vegetables. Using water instead of broth and minimal salt keeps it low in sodium and calories, making it a nourishing and hydrating meal.
This homemade vegetable soup has approximately 100-120 calories per 1-cup serving. The calories primarily come from the vegetables and a small amount of olive oil.
Absolutely! This soup is incredibly versatile. Feel free to add or substitute with your favorite vegetables like zucchini, bell peppers, mushrooms, or spinach. Adjust cooking times as needed.
To make it a more substantial meal, you can add cooked quinoa, barley, or small pasta. Serving it with a side of crusty whole-wheat bread is also a great option.
Yes, it freezes beautifully. Allow the soup to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
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