Vegan Vegetable Soup: HOMEMADE

Vegetable soup has been a comfort food for me and my family for a while now, we live in Pittsburgh, PA and it gets COLD HERE!!!!! Some staple warmer uppers are soup and hot chocolate- so yes I needed to find a healthy recipe so my family still could get warmed up after sled riding and being in the cold!!!

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So every time I make my vegetable soup the Veggies vary! I tend to just use what is looking SAD in my refrigerator!

The base is low sodium, organic, Vegetable Broth and water with garlic-himalayna salt- and a few other spices all to taste (I use parsley, cayenne pepper, and any other herb that is in front!)

The major vegetables that are a constant in my soup is 1 onion, 3 carrots, and 3 stalks of celery (i cook for the whole family so my batch is larger and we have left overs for a few days)

Then I add 2 zucchini’s, a small head of broccoli, a cup of tomatoes, and a pepper

I let that boil and when it comes to a constant boil (20 minutes) I then add 3 cups of spinach and kale then let it simmer for an hour!

 

***Optional and I love this, i add a lb of beans (usually kidney or black) gives it flavor and your protein!

 

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Sometimes you don’t realize how important vegetables are or even just a well balance meal! I have a protein and complex carb with every meal! It keeps me full and I know I have the proper nutrition!!!

 

Please give me your feedback when you try this recipe =) Also if there is anything you would like me to try, make clean, or give you feedback on please contact me!








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Clean Eating “Build It Yourself” Vegetable Soup- my favorite!

Who doesn’t LOVE soup in the winter??? Soup is one of my FAVORITE comfort foods to stay warm in the winter! Do you love soup??? One of my favorites that my mom makes is Veggie Soup- I wanted to come up with something that might match it- and this is one good soup!

And of course my favorite clean recipe websites had the perfect recipe as always!

January 14, 2012 · by  ·

Clean Eating "Build It Yourself" Vegetable Soup

This formula is a long time in the making.

I know, I know. It’s vegetable soup. How complicated could it be?

You see there are a few recipes that have always stumped me. I pour in tons of herbs and spices and add lots of nutritious, delicious ingredients, and I end up with a complete dud that has “garbage disposal” written all over it (Thank goodness for a husband who is willing to eat most of my mistakes!).

But it finally dawned on me that the real problem was with my ratios. Spice to liquid to additions ratios. So I started from scratch and ended up with some pretty darn good soup! And the best part is, this is a formula instead of a recipe. So you can use whatever veggies you have in the fridge and still come out with a yummy, veggie soup!

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Clean Eating “Build It Yourself” Vegetable Soup 

Ingredients
Any veggies you can put together, chopped small
Veggie broth and/or chicken broth, no sugar added, low sodium
No sodium vegetable bouillon (I use the Rapunzel brand – great stuff!)
Garlic powder
Onion powder
Cooked beans (optional)

Directions

For every cup of chopped veggies, use approximately 2 cups broth.

For every 2 cups broth, use 1 bouillon cube.

For every 2 cups broth, stir in 2 tsp. onion powder and garlic powder.

Bring everything to a boil and cook until the veggies are fully cooked.

Allow to cool and salt to taste.

Eat and Enjoy!

Note: If you are using onions and/or fresh garlic, saute them first in the soup pot using 1 tbsp. olive oil. Then add everything else in.

For my soup I used:

  • Cauliflower
  • Celery
  • Carrots
  • Green bell peppers
  • Mushrooms
  • Onions

Nutritional content not available for this recipe.

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