Easy Green Vegetable Soup Recipe for Healthy Dinner

Easy Green Vegetable Soup is the ultimate comfort food, ready in just 20 minutes. After making this soup dozens of times, I’ve discovered the trick to keeping it fresh and vibrant. The cozy, creamy texture will warm you up on chilly nights. Try it with my Easy Mango Glazed Chicken for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken and Creamy Cajun Chicken Pasta Slow Cooker Recipe.

What You'll Need for Easy Green Vegetable Soup Recipe for Healthy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 cups kale, chopped
• 2 cups spinach, chopped
• 1 potato, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 bay leaf
• Optional: Crusty bread
• Optional: Fresh parsley, chopped
• Optional: Shredded Parmesan cheese

How to Make Easy Green Vegetable Soup Recipe for Healthy Dinner

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Add liquids and seasonings: Stir in vegetable broth, kale, spinach, potato, diced tomatoes, salt, pepper, thyme, and bay leaf. Bring to a boil.
3. Simmer: Reduce heat to low, cover, and let simmer for 15-20 minutes, or until potatoes are tender.
4. Blend (optional): Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Serve: Taste and adjust seasoning if needed. Ladle into bowls and top with desired toppings.

Storing & Reheating Easy Green Vegetable Soup Recipe for Healthy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: Soup can be made ahead and reheated for a quick meal.

Freezing Easy Green Vegetable Soup Recipe for Healthy Dinner

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat or in the microwave. Microwave: Stir occasionally while reheating.

Recipe Notes

• Chef tip: For a heartier soup, add cooked chicken or beans.
• Best substitution: Substitute any combination of green vegetables you have on hand.
• Make-ahead: Soup can be made up to 2 days ahead and reheated.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If soup is too thick, thin it out with a bit more broth or water.

Easy Green Vegetable Soup Recipe for Healthy Dinner

⏱

Prep

10 min

🍳

Cook

20 min

⏳

Total

30 min

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 cups kale, chopped
• 2 cups spinach, chopped
• 1 potato, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 bay leaf

Seasonings

• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 bay leaf

Optional Toppings

• Crusty bread
• Fresh parsley, chopped
• Shredded Parmesan cheese

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Add liquids and seasonings: Stir in vegetable broth, kale, spinach, potato, diced tomatoes, salt, pepper, thyme, and bay leaf. Bring to a boil.
3. Simmer: Reduce heat to low, cover, and let simmer for 15-20 minutes, or until potatoes are tender.
4. Blend (optional): Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Serve: Taste and adjust seasoning if needed. Ladle into bowls and top with desired toppings.

Notes

• Chef tip: For a heartier soup, add cooked chicken or beans.
• Best substitution: Substitute any combination of green vegetables you have on hand.
• Make-ahead: Soup can be made up to 2 days ahead and reheated.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If soup is too thick, thin it out with a bit more broth or water.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
• Microwave reheat: Stir occasionally while reheating.
• Make ahead: Soup can be made ahead and reheated for a quick meal.

Nutrition Per Serving

• Calories: 150
• Protein: 5g
• Fat: 5g
• Carbs: 20g
• Fiber: 5g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Green Vegetable Soup Recipe for Healthy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Green Vegetable Soup Recipe for Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!