Vegetable Soup

Vegetable Soup

Print Recipe


  • 32 oz broth, divided
  • 1 cup celery, diced
  • 1 cup onion diced
  • 4 cloves garlic, minced
  • 1 cup zucchini, diced
  • 1 cup cauliflower, chopped
  • 1 cup cabbage, shredded
  • 1 cup green beans, trimmed
  • 1 cup radishes, quartered
  • 1 cup kale or chard, chopped
  • 1 tsp Celtic sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley


  • In a large pot, add 1/4 cup broth, celery, onion and garlic and saute until onions are translucent.
  • Add remaining ingredients and simmer on medium-low heat for 30 minutes, or until vegetables are fork-tender.


1 serving = 2 cups vegetable
  • This recipe is a great way to clean out your fridge of leftover vegetables. Replace any of the vegetables with what you have on hand, raw or cooked.
  • Add your choice of protein:
    • Chicken breasts - add whole before simmering, remove when cooked, shred, and stir back into soup.
    • Beef, cubed (stew)- brown beef in a large skillet and add to soup before simmering.
    • Ground beef, chicken or turkey - brown in a large skillet and add before serving.
    • Try to stick with 2 cups vegetable for every 4 oz of protein, so you end up with four equal servings.