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Nourishing Homemade Veggie Soup

Ingredients

  • 1 Tbsp olive or avocado oil
  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves fresh garlic minced
  • 1 red bell pepper diced
  • 3 medium potatoes diced into 1/2 inch cubes
  • 6 cups low-sodium chicken vegetable, or beef broth/stock (I used beef bone broth to increase the protein content)
  • 1 14.5 oz jar diced tomatoes, with juice
  • 2 bay leaves
  • 1.5 cups chopped frozen or fresh green beans chopped into bite-sized pieces
  • 1 cup frozen organic peas
  • sea salt and freshly ground black pepper
  • a handful of fresh parsley leaves chopped

Instructions

  • Heat oil in a large stock pot or dutch oven, over medium heat.
  • Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.
  • Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.
  • Lower the heat, cover and simmer until potatoes are tender about 20 minutes, then add in your green beans and peas and simmer an additional 5 minutes.
  • Taste test and adjust seasoning with sea salt and pepper to your preference.
  • Remove bay leaves.
  • Garnish with fresh chopped parsley and serve while hot.
  • This soup stays great in the fridge for 5 days, so double the recipe for future meals too!