Best Vegetable Soup Recipe

March 17, 2024 44 Comments

This is the best vegetable soup recipe on my entire block! Or maybe in this house?

You’re probably thinking you need to find a way to leave all that holiday butter behind. Don’t feel guilty!! You had fun. Now, pick up your game and start the new year with this soup.

This is the BEST vegetable soup and you will love it. Is he recipe that will prevent you from feeling bad because of all the whims of the holidays. Everyone talks about “slimming” soup and I think the concept of a soup that will fill you up without many calories is a good one.

Here are the other soups I’m eating now: Low Carb Vegetable Chicken Soup and my Mexican Chicken Soup recipe.

The best (or best) recipe does more than help you lose weight: it makes you healthier!

This vegetable soup recipe is like “Stone Soup”. Continue adding ingredients until you have a wonderful pot full of steaming goodness.

I used this product, Better Than Broth, instead of bouillon cubes because I’ve heard this concentrated broth is pretty good. You can use vegetable broth (or any broth you have) if you have it on hand.

I found Better than Bouillon to be quite tasty and I could control the amount of salt by not adding too much. Bouillon cubes are not as easy to regulate as this pasta. Most online cooks say to use half the amount of Better than Broth than indicated on the packaging. You can use 1/2 teaspoon per 8 ounces of water.

Have any of you used it? Please tell me what you think of this in the comments section.

I usually also buy low-sodium broth in an attempt to keep the saltiness of my soup in check. You could also make stock and that would be the best! I never seem to have time to do actions. 🙁

My refrigerator has a big container of this ready to eat for lunch so I can start the new year off right. It would be better in summer with the freshest vegetables, but it still tastes pretty good.

What is your best vegetable soup recipe? What have I left out?

Vegetable Soup Recipe

4.1 of
14 opinions

(makes 8 large servings)

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1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, chopped
1/6 small cabbage
3 teaspoons Better than vegetable broth
6 cups of water
1 stem of broccoli (peeled stem)
3 medium tomatoes
1 small green pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Tabasco (optional)


Cut the onion in half and slice. Slice the carrots. Cut the potato into small cubes and the beans into 1-inch pieces. Shred the cabbage and put the onion, carrots, potato and cabbage in a 6-quart pot.

Add the broth and water to the pot with the vegetables. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 10 minutes.

Meanwhile, slice broccoli stem; leave the top whole. Cut the tomatoes into eighths. Remove the stem from the green pepper, remove the seeds and chop. Cut the zucchini into slices. Put the broccoli, tomatoes, green pepper, zucchini, corn and peas in a bowl.

In the pot, add the vegetables in a bowl, the herbs and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes more, until the vegetables are crisp-tender. Enjoy!

nutritional information

About 2 cups = 92 calories, 0.6 grams fat, 0.1 grams saturated fat, 20.2 grams carbohydrates, 5.9 grams sugar, 4.2 grams protein, 4.7 grams fiber, 338mg sodium, green 2, blue 1, purple 0

Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes

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