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5 from 1 vote

Hearty Vegetable Soup

This vegetable soup recipe is packed full of healthy veggies and flavor! With carrots, celery, cauliflower, zucchini, tomatoes and kidney beans.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch, Soup
Cuisine: American
Keyword: gluten-free, vegan, vegetarian
Servings: 6
Calories: 159kcal
Author: Denise

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 2 carrots (peeled and sliced)
  • 2 celerry ribs (peeled and sliced)
  • 1 cup cauliflower florets (cut into 1 inch or smaller pieces)
  • 1 cup zucchini (cut into 1 inch or smaller pieces)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 15 oz can of diced tomatoes (including juices)
  • 4 cups vegetable stock
  • 15 oz can of kidney beans (drained and rinsed)

Instructions

  • Heat olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until soft.
  • Add the garlic and cook for one minute.
  • Add the carrots, celery, cauliflower, zucchini, basil, oregano, salt, bay leaf, diced tomatoes and vegetable stock. Stir up, cover, and bring to a boil.
  • Reduce heat and simmer for 30 minutes or until the carrots and celery are soft.
  • Stir in the kidney beans and enjoy! Don't forget to pull out the bay leaf before serving.

Storage

  • This soup can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1/6 of the batch | Calories: 159kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 955mg | Potassium: 655mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3915IU | Vitamin C: 22.6mg | Calcium: 73mg | Iron: 3.1mg