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Vegetable Soup

Naturally gluten free and vegan. This soup is healthy, hearty and delicious. 

Course Main Course
Cuisine American, Italian
Keyword Easy Dinners, Vegetable Soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 447 kcal

Ingredients

  • 2 TBSP. Avocado Oil
  • 2 Cups Onion diced
  • 2 TBSP. Garlic chopped
  • 3 Cups Frozen Mixed Veggies
  • 1 Potato chopped into bite size pieces
  • 1 14 oz Can Stewed Tomatoes
  • 1 14 oz.Can Diced Tomatoes
  • 3 Cups Zucchini diced
  • 6 Cups Broth Vegetable for Vegan
  • 1 tsp. Granulated Garlic
  • ½ Sprig Rosemary 1 tsp. dried
  • 2 TBSP. Parsley chopped, fresh. 1 ½ tsp. dried
  • 1 tsp. Thyme
  • 1 ½ tsp. Sea Salt
  • ½ tsp. Pepper
  • 2 Bay Leaves

Instructions

  1. In your Instant Pot or large stock pot add the oil and heat. Sauté mode for the IP, medium heat for the stove.
  2. Add the onion and garlic. Sauté for 3 minutes.
  3. Add the zucchini, potato and mixed vegetables. Sauté for 5 minutes.
  4. Add the canned tomatoes, broth and seasonings. 
  5. Bring to a boil on the stovetop. Cook on soup setting on the Instant Pot.

  6. Reduce to simmer and cook for 25-30 minutes on the stove top. Turn off the heat and serve. Enjoy!

  7. If cooking in the crock pot, follow steps 1-4 and then transfer to the slow cooker and cook on medium heat 4-6 hours, or low 6-8. 

Recipe Notes

Feel free to add any of your favorite veggies. Anything goes!

Nutrition Facts
Vegetable Soup
Amount Per Serving
Calories 447 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 3721mg 155%
Potassium 3257mg 93%
Total Carbohydrates 90g 30%
Dietary Fiber 21g 84%
Sugars 39g
Protein 17g 34%
Vitamin A 168.6%
Vitamin C 202.4%
Calcium 50.3%
Iron 92.6%
* Percent Daily Values are based on a 2000 calorie diet.