Healthy & Hearty Vegetable Soup

This easy vegetable soup is incredibly flavorful, delicious and healthy. It freezes and reheats well, and can easily be made vegetarian and vegan. The best part? It can be ready in under 40 minutes! The perfect warming soup for chilly fall nights ahead.

When I think of fall, I think of pumpkin everything, football, cozy sweaters and SOUP! When I was a kid my mom would make lots of homemade soups. There's just nothing else that warms you up in quite the same way.

As you know I love baking, but we can't survive on cupcakes (although I'd be willing to try). A lot of you have asked me to share some of my healthy recipes that you've seen through Instagram, and I'm more than happy to oblige, starting with this scrumptious vegetable soup!

This soup is jam packed with healthy, filling veggies, and is perfect served with my flakey ham and cheese scones.


3 Tbs olive oil
3 Tbs butter
1 large onion, finely chopped
3-4 large cloves garlic, minced
2 Tbs all-purpose flour
2 tsp dried basil
2 tsp dried rosemary
2 bell peppers, seeded and chopped
4 celery ribs, finely chopped
2 carrots, chopped
4 cups chicken bone broth (or vegetable broth)
56 oz canned, crushed tomatoes
2-3 tsp sugar
1/4 tsp cayenne 
1/2 tsp ground black pepper
1/2 tsp salt


In a large stock pot or dutch oven, heat the oil and butter over medium-low heat. Add the onion and garlic and cook, stirring occasionally, about 5 minutes. 

Add flour, rosemary and basil, stirring to coat onion and garlic.  Cook for about 2 minutes, until fragrant. 

Add the remainder of the ingredients, bell peppers through salt. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low, and continue to cook for an hour. 

If you're in a hurry, you can serve after 30 minutes, but it really benefits from as much time as you can give it. I like to even cook it for two hours if I can, because the flavors have more of a chance to come together. 

Serve with shredded cheese, and garnish with fresh basil. Enjoy!

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Kirsten Bell

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