Veggie Soup
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5 from 1 vote

Easy Veggie Soup

Want to know how to make an easy and healthy Veggie Soup? This recipe has you covered. 10 Fresh Ingredients, 25 Minutes Hands-on Time - Awesome Flavor. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 124kcal
Author: Roche Woodworth

Ingredients

  • 8 cups vegetable stock
  • 1 onion (diced)
  • 4 celery stalks (diced)
  • 1 red pepper (diced)
  • 4 carrots (diced - about 2 cups)
  • 2 zucchini (sliced - about 2 cups)
  • 4 tomatoes (diced)
  • 2 cups baby potatoes (omit if low-carb or keto)
  • 1 cup button mushrooms (sliced)
  • 2 cups spinach (roughly chopped)
  • 1 cup green beans (sliced into bite sized pieces)
  • 1 tsp red chilli flakes
  • 2 tsp dried thyme
  • to taste salt and pepper

Instructions

  • Toss all the ingredients into a large pot and bring to the boil. Season generously with salt and pepper.
  • Lower the temperature and simmer for 45 minutes to an hour, depending on how soft you want the veggies.
  • Once the vegetables are cooked, taste test and add more salt and pepper if needed.

Notes

Tips and Tricks:
1. I like to blend half of the soup and mix it back in with the rest - in order to give the soup more body/thickness.
 

Nutrition

Calories: 124kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1313mg | Potassium: 933mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10084IU | Vitamin C: 67mg | Calcium: 65mg | Iron: 2mg