Starting your dinner with a veggie-filled soup can help take the edge off hunger and curb overeating during your meal. Try this tasty bowl to kick off your dinner.

(5 stars) 3 ratings

Easy Veggie Soup (With 3 Seasoning Options!)

Starting your dinner with a veggie-filled soup can help take the edge off hunger and curb overeating during your meal. Try this tasty bowl to kick off your dinner.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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Ingredients
 

  • 4 teaspoons minced garlic
  • 1 cup diced onion
  • 8 ounces sliced mushrooms
  • 8 cups low-sodium chicken or vegetable stock*
  • 1 cup sliced carrots
  • 2 cups diced zucchini
  • 1 cup chopped green beans
  • 2 cups chopped cauliflower florets
  • 3 cups roughly chopped cabage
  • 15 ounces no-salt-added diced tomatoes
  • 3 bay leaves
  • 2 tablespoons red wine vinegar, or balsamic vinegar
  • 1 of the following seasoning combos:

Spicy Creole:

  • 2 tsp basil
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp oregano
  • ¼ tsp cayenne pepper
  • ½ tsp thyme

Italian:

  • 2 tsp dried parsley
  • 2 tsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • ½ tsp sage
  • ½ tsp black pepper

Garden Herbs:

  • 2 tablespoons chopped thyme
  • ¼ cup freshly chopped parsley
  • ¼ cup freshly chopped basil
Ingredient Details to Know
*While all ingredients are naturally gluten-free, double check ingredients of packaged goods if you follow a gluten-free diet. To keep this recipe vegan, choose vegetable stock here.

Instructions
 

  • In a large, nonstick stock pot coated with cooking spray, sauté 4 teaspoons minced garlic, 1 cup diced onion and 8 ounces sliced mushrooms over medium heat for 10 minutes, or until tender.
  • Add 8 cups low-sodium chicken or vegetable stock, 1 cup sliced carrots, 2 cups diced zucchini, 1 cup chopped green beans, 2 cups chopped cauliflower florets, 3 cups roughly chopped cabage, 1 can (15 ounces) no-salt-added diced tomatoes and 3 bay leaves.

Choose one of the following three seasoning mixes:

    Spicy Creole:

    • 2 teaspoons basil, 1 teaspoon oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/2 teaspoon thyme

    Italian:

    • 2 teaspoons dried parsley, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper

    Garden Herbs:

    • 2 tablespoons chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil
    • If using Spicy Creole or Italian, add to pot now. Bring to a boil, cover and simmer over low heat for 20 minutes.
    • Add 2 tablespoons red wine vinegar (or balsamic vinegar) and cook for an additional 2 minutes. If you’ve chosen the Garden Herbs seasoning blend, add it now. Remove the bay leaves before serving or freezing.

    Notes

    Yields 12 cups or six portions (2 cups each)
    Author: Joy Bauer, MS, RDN, CDN

    Nutrition Information per serving

    Calories: 90Carbohydrates: 17gProtein: 7gSodium: 160mgPotassium: 485mgFiber: 6gVitamin A: 4000IUVitamin C: 18mgCalcium: 92mgIron: 1.1mg
    Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
    I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!