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Homemade Vegetable Soup

  • Total Time: 85 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 cans of low salt, low fat chicken stock
  • 4 cups water
  • 6 smallish carrots
  • 4 stalks of celery, peeled
  • 2 pinches of dried basil
  • 2 pinches of dried thyme
  • A few sprinkles of an onion-based salt-substitute
  • Liquid from a can of stewed tomatoes
  • 3–4 cloves garlic, crushed
  • 1 head of cabbage, chopped
  • Stewed tomatoes
  • 2 roma tomatoes, quartered
  • Bunch of green beans (1-2 cups?)
  • Bunch of crimini mushrooms (1/2 cup?)
  • 1 cut zucchini
  • Kale

Instructions

  1. In a large pot, combine chicken stock, water, carrots, celery, basil, thyme, onion-based salt-substitute, liquid from stewed tomatoes, and garlic.
  2. Bring the mixture to a boil and then let it simmer for 30 minutes.
  3. Add the cabbage, stewed tomatoes, roma tomatoes, green beans, mushrooms, and zucchini to the pot.
  4. Cook for an additional 30 minutes.
  5. Add kale and cook for about 10 more minutes.
  • Author: Valerie
  • Prep Time: 15 minutes
  • Cook Time: 70 minute

Nutrition

  • Calories: 150