Healthy Vegetable Soup
A light and colorful clear broth soup made with broccoli, zucchini, yellow squash, green beans, and red bell pepper simmered in vegetable broth. No cream, no butter, and ready in under 15 minutes.
Servings: 4 people
Calories: 41kcal
Cost: $
Equipment
- 1 Large cooking pot A wide pot allows the vegetables to spread out and cook evenly instead of stacking on top of each other.
- 1 Cutting board and knife For chopping the vegetables to a uniform size.
Ingredients
- 1 cup broccoli florets chopped
- 1 cup yellow squash sliced
- 1 cup zucchini sliced
- 1 pieces red bell pepper chopped
- 1 cup green beans sliced into 1 1/2-inch pieces
- 1 pieces yellow onion sliced
- 5 cups vegetable broth
- salt and ground black pepper to taste
Instructions
- Pour the vegetable broth into a large cooking pot. Bring it to a boil over high heat. Using a well-seasoned broth helps limit the amount of added salt.5 cups vegetable broth
- Add the sliced onion to the boiling broth and cook for about 1 minute until it starts to soften.1 pieces yellow onion
- Add the broccoli, yellow squash, zucchini, green beans, and red bell pepper. Let the soup return to a boil, then lower the heat and cook for 5 to 7 minutes. Avoid overcooking so the vegetables stay tender and vibrant.1 cup broccoli florets, 1 cup yellow squash, 1 cup zucchini, 1 pieces red bell pepper, 1 cup green beans
- Taste the soup and season with salt and ground black pepper only if needed.salt and ground black pepper
- Transfer to individual serving bowls.
- Serve warm. Share and enjoy!
Notes
Doubling the recipe – Use a stockpot when scaling up. A regular pot gets crowded with double the vegetables, and they steam instead of simmering properly in the broth.
Adding protein – Stir in cooked shredded chicken or peeled shrimp during the last 2 minutes if you want a heartier version. Do not add raw meat directly to this soup since the cook time is too short.
Meal prep portions – Ladle into individual mason jars or containers while still warm, then refrigerate once cooled. Single portions reheat faster and more evenly than reheating a full pot.
Keeping it vegan – This recipe is naturally vegan as written. Check your vegetable broth label since some brands contain dairy or chicken derivatives despite the name.
Nutrition
Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1187mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1084IU | Vitamin C: 34mg | Calcium: 30mg | Iron: 1mg