Heart Healthy Soup Recipes with Fresh Vegetables
There are days when nothing feels better than a warm bowl of soup. I remember once coming home after a long day, rain dripping off my coat, and the smell of simmering vegetables welcoming me like an old friend. That first spoonful? It wasn’t just food, it was comfort itself. This is why I keep recipes like this close. They don’t just feed the stomach, they calm the mind.
This heart healthy soup recipe is packed with the good stuff. It’s simple to pull together, yet it feels like something special every time. The kind of meal that makes you think, 'Maybe I don’t need takeout tonight after all.' And trust me, the leftovers taste even better the next day. The mix of fresh vegetables, gentle herbs, and light broth makes it feel both hearty and clean.
Call it healthy vegetable soup recipes, call it healthy hearty soup, or just call it your new go-to comfort dish. Whether you’re searching for vegetable soup recipes, vegetables soup recipes, healthy soup recipes, or any healthy soup recipes, this one earns a place on your table. Sometimes, the most ordinary ingredients come together in a way that feels like home, and that’s exactly what happens here.
Servings: 6 bowls
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups chopped spinach or kale
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add zucchini, potato, green beans, tomatoes, broth, thyme, and oregano. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.
- Stir in spinach or kale and cook until just wilted.
- Season with salt and pepper. Ladle into bowls and sprinkle with fresh parsley.