There is nothing better than homemade soup! I love making big batches of soup (as you may have noticed from the other recipes on my website! 🙂 I always freeze leftover portions and it comes super in-handy on those nights when we can’t be bothered to cook or are unprepared with available ingredients in the fridge.
Round out this meal by adding protein to the soup pot: lima beans, kidney beans, lentils, even cubed tofu could work (make sure the tofu is organic and non-GMO). If you are not a vegetarian, use shredded (organic/free-range) chicken or (grass-fed) cubed beef!
Big Batch Vegetable Soup
Ingredients
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 carrot peeled and diced
- 2 organic celery stalks diced
- 1 cup shredded cabbage or kale, collards, or Swiss chard
- 1 cup green beans cut into 1-inch pieces
- 1 whole bell pepper chopped (red, orange, yellow)
- 1 zucchini halved and sliced
- 1 14 oz. can organic diced tomatoes
- 1 tablespoon tomato paste
- 2 Bay leaves
- 1/2 teaspoon each dried thyme and basil or 1 teaspoon dried Italian seasoning
- 1/2 teaspoon turmeric powder
- 6-8 cups low-sodium vegetable broth I like Kitchen Basics and Pacific Organic brands
- Salt and pepper to taste
Instructions
- Heat a large soup pot on medium-high heat. Saute onion, carrot, and celery in oil for about 5 minutes. Add garlic, cabbage, peppers, green beans, and zucchini and saute for another 3-5 minutes.
- Add tomato paste, lower heat to medium. Add bay leaves and dried herbs. Next add the canned tomatoes and then broth. Bring soup to boiling. Cover and lower heat to a simmer till vegetables are cooked through, about 10-15 minutes.
