When I first started this blog in 2014 I wrote a post for a garden vegetable soup, and it was delicious! However, the pictures were pretty awful and the recipe wasn’t written very well, so I decided to do a little update.
Lunch isn’t my favorite meal to make during the weeks because I usually end up eating odds and ends and feeling worse about what I ate rather than eating some satisfying and healthy. Making a pot of soup on Sunday is my favorite way to prep for lunch for the whole week. This recipe is proof that I can eat soup anytime of the year, considering it’s over 100* right now in Southern California and I just made this pot of soup.
I love this healthy vegetable soup because it fills me up and doesn’t make me feel like I stuffed my face or ate poorly for lunch. It’s packed full of vegetables and nutrients and is so flavorful!
Every good soup starts with a mirepoix – a mix of carrots, onions and celery. Chop them to equal sizes and saute with a little oil over medium heat until tender.
Once sauteed, add in the chicken broth, or you can definitely use vegetable broth if you’re making this fully vegetarian.
Then pour in a can of diced tomatoes.
Add in the garlic powder, dried basil and black pepper – stir to combine.
Let the soup come to a boil – which takes about 20 minutes.
Then add in the chopped cabbage. I cut the cabbage into quarters and then sliced one of the quarters and threw it into the pot.
and add in the zucchini and yellow squash. I used about half of each squash and cut them into rounds, and then into quarters.
Cover the soup, and lower the heat and let the soup simmer for about 20 minutes.
Once the soup has simmered, add in spinach and stir it around, the spinach will only take a minute or two to wilt and mix into the soup. I always put in a lot of spinach because it wilts down so much – it’s also great for using up spinach that is starting to go bad.
Taste the broth and adjust any flavors if necessary. This soup is colorful and savory and the perfect lunch for the whole week.
This healthy vegetable soup hits the spot, even on a super hot summer day! I love that even after I eat a bowl I don’t feel over-stuffed or feel bad about what I just ate.
- 1/2 Onion, diced
- 1 large Carrot, peeled and diced
- 1 stalk celery, diced
- 2 T oil
- 8 cups Chicken broth, or vegetable broth
- 1-14oz. can Diced Tomatoes
- 1 tsp. Dried Basil
- 1 tsp. Garlic Powder
- 1/2 tsp. Black Pepper
- 1/4 quarter Cabbage, sliced
- 1/2 Zucchini, diced
- 1/2 Yellow Squash, diced
- 1-2 cups Spinach
- Start by sauteing onion, carrots and celery over medium heat until tender.
- Add in broth and tomatoes, stir.
- Add in basil, garlic and pepper.
- Bring soup to a boil, then add in cabbage, zucchini and squash.
- Cover pot and reduce heat and let simmer 30 minutes.
- Add in spinach and stir around. Cook another 2 minutes and then serve hot!