healthy vegetable soup

This Vegetable Soup has become one of my most popular soup recipes and for good reason! It's healthy, it's comforting and 1,000 times better than what you'll get in a can! Makes 15 cups.

Vegetable Soup

olive oil

onion

carrots ((about 5))

celery ((about 3))

garlic (, minced)

(14.5 oz) cans low-sodium chicken broth* or vegetable broth

(14.5 oz) cans diced tomatoes (undrained)

potatoes ((from about 3 medium))

parsley

bay leaves

thyme

Salt and black pepper

green beans

corn

peas

Heat olive oil in a large pot over medium-high heat.&nbsp;

Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.

Bring to a boil, then add green beans.&nbsp;

Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 30 minutes.&nbsp;

Add corn and peas and cook 5 minutes longer. Serve warm.

https://content.jwplatform.com/videos/frG7IjVb.mp4

Vegetable Soup - This Vegetable Soup has become one of my most popular soup recipes and for good reason! It’s healthy, it’s comforting and 1,000 times better than what you’ll get in a can!

This Creamy Vegetable Soup is a cozy, comforting vegan recipe that&#x27;s gluten-free, easy-to-make &amp; loaded with veggies- great for lunch or as a dinner starter

Creamy Vegetable Soup

celery (sliced)

carrots (sliced)

Salt and pepper (to taste)

yukon potatoes (diced (3-4 cups chopped))

garlic

low-sodium vegetable broth

peas (frozen)

corn (frozen)

plant-based milk

parsley (for serving)

Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.

Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.

Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.

Stir in the peas, corn and milk, and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.

Serve with fresh parsley and crusty bread, if desired.

Recipe video above. This is my version of the famous Zero Weight Watchers Points vegetable soup. Mine has 0.4 WW points but is much MUCH tastier! Spanish flavours inspired by the seasoning for homemade Chorizo (yes, really!), the broth of this soup is MUCh tastier than the Zero WW soup!!!&nbsp;

Spanish Healthy Vegetable Soup

onion (, finely chopped)

oregano

fennel seeds ((optional))

carrots (, finely chopped)

celery stalk/rib (, finely chopped)

red capsicums / bell peppers

cabbage (,

/ 28 oz crushed tomato

(750 ml) vegetable

tbsp smoked paprika ((or any paprika))

tsp cayenne pepper ((adjust spiciness to taste))

Salt and pepper

lemon + juice

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.

Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).

Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.

Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.

Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.

Remove lid, adjust salt and pepper to taste.

Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato &amp; vegetable broth!&nbsp; It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it.&nbsp;

Tuscan White Bean Soup

yellow onion, finely diced

garlic,

celery stalks, diced

carrots,

zucchini, diced

kale

15 oz fire roasted diced tomatoes

15 oz cannellini beans

tomato paste

vegetable broth

Tbsp (each) dried thyme, oregano, basil

salt

tsp black pepper

tsp red pepper flakes ((adjust

Sauté vegetables: In a large pot or dutch oven on medium heat, sauté in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 additional minutes.

Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Turn burner off and stir in kale leaves.

Taste and serve: Before serving, taste the soup. If it needs more flavor add a pinch more salt at a time until just right. Note: salt is your friend. It doesn&#039;t just add to a dish, it draws out flavor from the ingredients. Garnish with fresh chopped basil, grated parmesan, and serve!

Tuscan bean soup is a classic Italian vegetable soup that just happens to be loaded with trendy super foods such as kale. Seems the Italians have known what's best all along.

Tuscan Bean Soup

dried borlotti (cranberry) beans (soaked and drained)

Tuscan kale

carrot

celery (thinly sliced)

garlic (minced)

plum tomatoes

bay leaf

red pepper flakes

Sea salt and black pepper

Soak

Pick over the beans and toss out any stones or unrecognizable grit. Rinse the beans thoroughly under cold running water and drain. Dump the beans in a large bowl or stock pot and add enough cold water to cover by 3 to 4 inches (7 1/2 to 10 centimeters). Soak the beans for at least 4 hours and up to overnight.

Boil

Drain the beans and dump them into a soup pot. Add enough cold water to generously cover the beans. Bring to a boil over medium-high heat and then reduce the heat to low, cover partially, and gently simmer until the beans are tender, 1 to 1 1/2 hours.

Drain

Drain the beans, pouring their cooking liquid into another pot or a heatproof bowl. Set aside both the beans and the liquid separately.

Saute

Heat the olive oil in a stock pot over medium-high heat. Toss in the onion, carrot, and celery and sauté until the onion and celery are translucent, 5 to 7 minutes. Meanwhile, separate the stems from the kale leaves. Stack the kale leaves, roll them up lengthwise, and then cut the leaves crosswise into strips about 1/2 inch (12 millimeters) wide. Discard the stems or save them for another use. Toss the kale in the pot and cook, stirring frequently, until wilted, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Pour the tomatoes into a bowl and, using your hands, crush them into small pieces. Add the tomatoes and their juices to the pot and stir to combine.

Simmer

Measure the bean cooking liquid and add enough water to measure 4 cups (32 ounces or 1 liter). Add the beans and the cooking liquid mixture to the pot along with the bay leaf and red pepper flakes. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer just until the beans are heated through, about 10 minutes. Season to taste with salt and black pepper. Ladle the soup into warmed individual bowls and serve right away.

Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.

Farmers Market Vegetable Soup

carrot (2 medium carrots)

celery (2 stalks)

fennel bulb (optional)

garlic rough chopped

fresh thyme

diced zucchini or yellow summer squash

ear corn, kernels cut off

veggie stock

water

Italian parsley

lemon or vinegar

pepper, cayenne, or chili flakes

olive oil, gremolata or grated pecorino cheese

In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.

Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.

Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).

Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.

Taste. Often (especially if leaving the tomatoes out) I&#8217;ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.

If broth tastes bland, it probably needs salt and acid 😉

Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) &#8211; a delicious way to finish the soup!

I literally make some variation of this soup every week depending on what I have on hand — so delicious and filling but still feels very healthy! love!!

Sylvia - I love this recipe and its flexibility! I was searching for a vegetable soup recipe without tomatoes.... not so many out there! This one however was perfect. There were some things I didn't use (fennel, onion) and I added ditalini pasta (cooked separately and added at the end). Also added the 1/2 tsp apple cider vinegar (new to me!) and cayenne. I wanted to thicken it up a little so used tapioca flour (1 tbl maybe?) with soup broth to dissolve, then added it slowly at the end and got the consistency I was looking for. This really is a great recipe and one I'll make again (and have already passed along the link to friends). Thank you for sharing it and teaching through it, too! - April

https://content.jwplatform.com/videos/zcspMiu3.mp4

Farmers Market Vegetable Soup – a simple healthy vegetable soup recipe that is easy to make and loaded up healing nutrients- a great way to use up all those farmer’s market veggies! Great for Sunday meal prep! Adaptable!

Vegetable Soup Recipe 

You'll love this easy homemade vegetable soup, prepared Mediterranean-style with loads of vegetables, including zucchini, carrots, and mushrooms, and fresh herbs. A little lime juice finishes this soup to add brightness and round out flavor.

Homemade Vegetable Soup

Virgin Olive oil,

oz sliced baby bella mushrooms

yellow

garlic cloves, (chopped)

celery ribs, (chopped)

carrots, (peeled, chopped)

golden potatoes, (peeled, small diced)

tsp coriander

turmeric powder

tsp sweet paprika

(15-ounce) can chickpeas, (rinsed and drained)

tomatoes

dry thyme

low-sodium vegetable or chicken broth

lime

pine nuts, (optional)

Sauté Mushrooms: In a large pot heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.

Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.

Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.

Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.

Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.

Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!

https://content.jwplatform.com/videos/7PI5N84J.mp4

A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious! Just what you need on a cold winter day - or even a warm summer day when you have an abundance of fresh summer produce to use up.&nbsp;

Gnocchi Vegetable Soup with Pesto and Parmesan

carrots ((about 3 medium))

celery ((about 3 medium))

Tbsp minced garlic

chicken broth or vegetable broth

frozen cut Italian green beans

zucchini ((about 1 medium))

(16 oz) pkg. potato gnocchi ((mini or regular))

(packed) fresh spinach, (roughly chopped)

(packed, 40 grams) fresh basil leaves

Tbsp finely shredded parmesan cheese

tsp minced garlic ((1 small))

olive oil (extra-virgin

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.&nbsp;

Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.&nbsp;

Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.&nbsp;

Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.&nbsp;

Serve warm with parmesan and pesto over each serving.

In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.&nbsp;

Recipe source: Cooking Classy

For the pesto:

This healthy vegetable soup is a Mediterranean-inspired one-pot meal packed with fiber-rich veggies, plant-based protein, and cozy flavor. It&#39;s perfect for a nourishing weeknight dinner or make-ahead meal prep.

Healthy Vegetable Soup

extra virgin olive oil

carrots (chopped)

celery

garlic (pressed

Italian seasoning

white beans (drained

diced tomatoes ((15 oz / 400 g))

cauliflower florets (fresh or frozen (15 oz))

potatoes (diced, fresh or frozen (4 oz))

green beans (fresh of frozen)

salt (or

Build the Flavor

Build the Flavor: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion, 2 large carrots, 1 stalk celery, 3 cloves garlic (all chopped), and 1 teaspoon Italian seasoning. Cook 5 minutes until soft and fragrant, adding a splash of water if needed.

Simmer the Soup

Simmer the Soup: Add 4 cups vegetable broth, 1 can white beans (drained and rinsed), 1 can diced tomatoes, 4 cups cauliflower florets, 1½ cups potatoes, and 1 heaping cup green beans. Season with 1 teaspoon salt and pepper. Simmer gently for 15 minutes, stirring now and then, until vegetables are tender.

Finish and Serve

Finish and Serve: Taste and adjust seasoning. Add red pepper flakes for spice if you like. Serve warm with crusty bread and 1 handful grated parmesan, or enjoy plain for a lighter bowl.

Delicious. Serve with dark or crusty bread.

This nourishing vegetable soup recipe is easy to make and loaded with wholesome nutrients- a great way to use up all those farmer's market veggies! Great for Sunday meal prep. Make on the stovetop or instant pot.

Best Veggie Soup

Top 10 healthy vegetable soup recipes from across the web

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Best Veggie Soup

Top 10 healthy vegetable soup recipes from across the web

The most viewed healthy vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Soup

Creamy Vegetable Soup

Spanish Healthy Vegetable Soup

Tuscan White Bean Soup

Tuscan Bean Soup

Farmers Market Vegetable Soup

Homemade Vegetable Soup

Gnocchi Vegetable Soup with Pesto a...

Healthy Vegetable Soup

Best Veggie Soup

The most viewed healthy vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine