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4.33 from 91 votes

Vegetable Soup

This easy homemade vegetable soup is naturally gluten-free and vegan. Make this hearty, vegetable-packed recipe on the stovetop, in the Instant Pot or slow cooker.
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 223kcal

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
  • 14 oz Can Stewed Tomatoes
  • 14 oz.Can Diced Tomatoes
  • 3 cups Zucchini diced
  • 6 Ccps Broth Vegetable for Vegan
  • 1 tsp Granulated Garlic
  • ½ Sprig Rosemary or, 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

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

Notes

  • Feel free to use your favorite vegetables or whatever you have on hand. If adding extra vegetables, beans or lentils, add more vegetable broth as needed.
  • Frozen mixed vegetables can be added directly to the soup without thawing.
  • Check the label on your vegetable broth to ensure it is gluten-free.
  • If using the Instant Pot, perform a quick release as soon as the cooking cycle ends. A natural release may cause the vegetables to become overcooked.
  • Store leftovers in an airtight container in the refrigerator. Add a splash of broth when reheating if the soup has thickened.
  • To freeze, allow the soup to cool completely and store it in a freezer-safe container for up to three months.

Nutrition

Calories: 223kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 752mg | Potassium: 976mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5313IU | Vitamin C: 43mg | Calcium: 108mg | Iron: 4mg