Description
This Spring Vegetable Soup with Herbs is a light and nourishing recipe made with fresh carrots, zucchini, green beans, peas, and fragrant herbs. Simmered in vegetable broth and finished with lemon juice, this healthy homemade soup is perfect for spring lunches or dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup peas
- 1 medium potato, diced
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- Salt and black pepper to taste
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion until soft and translucent.
- Add garlic and cook for 1 minute.
- Stir in carrots, zucchini, green beans, and potato.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15–20 minutes.
- Add peas and cook for 5 more minutes.
- Season with salt, pepper, and oregano.
- Turn off heat and stir in fresh herbs.
- Finish with lemon juice and serve warm.
Notes
Use fresh seasonal vegetables for best flavor. Add spinach or rice for variation. Store in the refrigerator up to 4 days or freeze up to 2 months. Reheat gently on the stove with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg