Healthy Vegetable Soup



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This soup is perfect to make a big batch of and save for leftovers! We love making this on a cold night and having enough for lunch the next day. You can also add a nice slice of oven-toasted italian bread with each helping of soup. 


  • 1 onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 garlic cloves minced
  • 2 Cup zucchini, diced
  • 1 Cup squash, diced (optional)
  • 1 Cup green beans
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 4 Cup vegetable stock
  • 2 Cup water
  • 1, 28 oz can whole tomatoes, crushed
  • 1, 14 oz can tomato sauce
  • Parmesan cheese to garnish


  1. On medium heat, sauté onions and celery in large soup pot 
  2. Add garlic, zucchini, squash and green beans, sauté for two more minutes.
  3. Crush tomatoes by hand or with fork and add to pot with all juices. Add in all other ingredients and bring soup to a boil.
  4. Reduce heat, cover with lid and let simmer for around 30 minutes until veggies are tender.
  5. Ladle into smaller bowls and top with grated Parmesan. Enjoy!
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