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Hearty Vegetable Soup


1 Tbsp Veggie broth for sauteing

1 medium yellow onion, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

2 cups green beans chopped

1 28-ounce can of diced tomatoes

4 cups vegetable stock

1 1/2 tsp dried oregano

1 tsp dried basil

1/2 tsp thyme

1 tsp sea salt

1/2 tsp black pepper

4 cups of kale chopped

2 Tbsp parsley


1. Heat up a large pot over med-high heat and add 1 tblsp veggie broth.

2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.

3. Add in garlic and bell pepper and cook for 1 minute.

4. Add in green beans and cook for another minute.

5. Top with diced tomatoes, vegetable stock and spices and stir.

6. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.

7. Add in kale and cook for 5 more minutes (it will wilt).

8. Top with fresh parsley and serve warm.

9. Will keep for a week in refrigerator and freezes well for several months.

Adapted from


Certified Nutrition Counselor

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