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Home » Healthy Eats – Vegetable Soup Recipe

Healthy Eats – Vegetable Soup Recipe

Click HERE to download the recipe.


Many people think that soup is best in winter. But this delicious soup is good any time of year and it freezes well too! And it’s delicious and healthy for a lovely Mother’s Day gathering! Happy Mother’s Day, Mom!

 

Ingredients

  • 4C Low Sodium Organic Vegetable Broth (divided)
  • 4C Low Sodium Organic Chicken Broth
  • 2C Organic Yellow Onion, Chopped
  • 2C Organic Celery, Chopped
  • 1 Organic Yellow Pepper, Seeded/Chopped 
  • 1 Organic Jalapeno Pepper, sliced (with seeds)
  • 4 Cloves Organic Garlic, minced
  • 3C Organic Cabbage, Chopped 
  • 2C Organic Broccoli, Chopped
  • 4 medium Organic Carrots, Sliced
  • 1C Organic Cauliflower, Chopped
  • 2 Medium Organic Zucchini, Sliced
  • 2C water
  • 2 15 OZ Can Organic Diced Tomatoes (with no added sugar)
  • 1 15 OZ Can Organic Beans (Black, Pinto or Kidney), rinsed
  • 2 Bay Leaf (organic if you can find them)
  • 2C Organic Spinach, Chopped
  • 2C Organic Kale, Chopped
  • 1/2C Organic Basil, Chopped
  • 1/4C Trader Joe’s 21 Seasoning Salute
  • Parmesan Cheese (about 10 TB, one TB per serving), Grated
  • Salt & Pepper to taste

Instructions

  1. Pour ½ c. vegetable broth in large soup pot. Add onions, celery, peppers and garlic; saute over medium heat, stirring frequently till softened about 8 minutes.
  2. Add cabbage, Broccoli, Carrots, Cauliflower and Zucchini stir and cook until slightly softened, about 10 minutes.
  3. Add remaining broth and water, tomatoes, beans and bay leaf and bring to a boil. Boil about 5 minutes then reduce heat and simmer about 25 minutes until vegetables are tender. 
  4. Remove the bay leaf. Stir in spinach, kale, seasoning and salt and pepper and cook another 10 minutes. 
  5. Add basil and stir. Top each bowl with 1 TB Parmesan cheese.

Note

I affectionately call this soup, “Everything but the kitchen sink soup” because of the many beautiful and colorful vegetables in it.


This soup makes about 8 hearty servings, less than 200 calories each with zero added sugar. 

This delicious soup can be stored in the fridge up to 5 days or frozen up to 6 months (don’t top with the cheese if refrigerating or freezing, as it is best to add the cheese right before serving).

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