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–+ servings
healthy plant based soup

Vegan Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine International
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 2 carrot sliced
  • 2 celery stalk sliced
  • 1 zucchini diced
  • 1 bell pepper diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can diced tomatoes 14.5 ounces
  • 6 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 2 cup chopped kale
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and cook for another minute.
  • Add carrots, celery, zucchini, and bell pepper; sauté for 5 minutes.
  • Mix in green beans, diced tomatoes, and vegetable broth.
  • Season with dried thyme, dried basil, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
  • Add chopped kale and cook for an additional 5 minutes.
  • Stir in lemon juice and adjust seasoning if necessary.
  • Allow the soup to rest for 5 minutes before serving.

Notes

You can customize this soup by adding or substituting your favorite vegetables, such as potatoes or peas. For a heartier version, consider adding cooked quinoa or lentils. Adjust seasoning to your taste, and feel free to garnish with fresh herbs like parsley or cilantro for added flavor. Soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
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