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Hearty Vegetable Soup
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Homemade Vegetable Soup

This Homemade Vegetable Soup is crave-worthy. Crowd your diet with this clean-eating, healthy recipe to keep diet goals and detoxify!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 cups
Calories 43kcal

Ingredients

  • 2 teaspoons olive oil
  • 1 cup onion chopped, 1 small onion
  • 3 cups cabbage shredded, about ½ head of cabbage
  • 2 garlic cloves minced or pressed
  • 1 large zucchini sliced and quartered
  • 2 carrots sliced
  • 8 ounces mushrooms sliced
  • 1 cup baby spinach leaves chopped
  • 2 cups diced tomatoes about 2 large or 14.5 ounce can
  • 32 ounces low-salt vegetable broth or chicken
  • ¼ cup fresh basil sliced in strips, about 1 Tablespoon dried
  • 1 Tablespoon fresh thyme 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Heat oil in large pot over medium heat.
  • Add onions, cabbage, garlic and saute until tender, about 5 minutes.
  • Add zucchini, carrots, mushrooms and saute for 5 minutes.
  • Add tomatoes, broth, basil, thyme, salt and pepper
  • Bring soup to a boil, reduce heat to low and simmer for about 20 minutes.
  • Add spinach about 5 minutes before end of cook time.
  • Top with Parmesan cheese, pesto or protein, as desired.

Notes

Substitute or add seasonal vegetables and favorites such as celery, asparagus, beans, potatoes and squash. Store leftovers in freezer. When you are ready to enjoy the soup, microwave from frozen for 1-2 minutes, stirring halfway through. 

Nutrition

Serving: 1g | Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 459mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2270IU | Vitamin C: 16.3mg | Calcium: 34mg | Iron: 0.9mg