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+ servings

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 6 people
Calories 223 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
  • 14 oz Can Stewed Tomatoes
  • 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 223 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 752mg33%
Potassium 976mg28%
Carbohydrates 34g11%
Fiber 7g29%
Sugar 7g8%
Protein 11g22%
Vitamin A 5313IU106%
Vitamin C 43mg52%
Calcium 108mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.