Description

A warm, nourishing soup packed with seasonal vegetables, perfect for crisp fall days. Light on calories, big on flavor, ideal for meal prep, clean eating, or cozy evenings.

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, sliced
1 zucchini, diced
1 cup green beans, chopped
1 cup shredded cabbage
1 can (14 oz) diced tomatoes, no salt added
4 cups low-sodium vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 handful chopped parsley (optional)

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Instructions

In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
Stir in zucchini, green beans, and cabbage. Cook for another 5 minutes.
Add diced tomatoes (with juice) and vegetable broth. Stir in basil, thyme, and bay leaf. Bring to a boil.
Reduce heat and let the soup simmer for 20–25 minutes until vegetables are tender.
Remove the bay leaf, season with salt and pepper, and sprinkle with parsley before serving.

Notes

Chop vegetables evenly for even cooking. Use high-quality broth for deeper flavor. Don’t rush the sauté, this step builds the flavor base. Double the batch and freeze leftovers in single portions. Naturally gluten-free and perfect for clean eating or meal prep.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Healthy / Fall