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


  • 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


  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. If cooking in the Instant Pot manual release the pressure once its done cooking.

  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! Also, manually release the pressure do not allow it to naturally release or the veggies will become overcooked.

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Nutrition Facts
Vegetable Soup
Amount Per Serving
Calories 447 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 3721mg162%
Potassium 3257mg93%
Carbohydrates 90g30%
Fiber 21g88%
Sugar 39g43%
Protein 17g34%
Vitamin A 8430IU169%
Vitamin C 167mg202%
Calcium 503mg50%
Iron 16.7mg93%
* Percent Daily Values are based on a 2000 calorie diet.