A warm and comforting hearty vegetable soup packed with fresh vegetables and savory herbs, perfect for a nutritious vegetarian meal.
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes, with juice
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup fresh spinach, roughly chopped
1/4 cup fresh parsley, chopped
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots, celery, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the diced zucchini, potato, and green beans. Cook for 3 minutes.
Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine.
Add the dried thyme, dried oregano, smoked paprika, black pepper, and salt. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes, or until the vegetables are tender.
Stir in the chopped spinach and cook for an additional 2 minutes until wilted.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve warm.