Healing Vegetable Soup


I’ve been feeling a bit under the weather lately with a head cold and this soup is always my go-to when feeling sick. The vegetable broth is rich and complex from blending it with the sautéed onions, garlic and tomatoes and you can literally add any vegetable you want and it will taste amazing. I like to make this soup on a Sunday or Monday so it’s readily available to warm up through out the week and the soup’s flavors only get better the longer it sits so it’s ideal for leftovers!

This vegetable soup is loaded with vitamins, minerals and nutrients to help your body heal and give your immune system that extra boost. If you want the soup to be extra hardy and filling you can add in potatoes, chicken or even quinoa!


My number one thing in the kitchen I cannot live with out is my Dutch oven. I cook everything in it! A Dutch oven is great for meals that you want to let sit and simmer and develop intense, deep flavors. So for the soup you first start by sautéing the onions and garlic in olive oil until the onions are translucent and beginning to brown. Then you add the onions and garlic in a blender along with diced tomatoes. This creates a flavor packed sauce to add to the broth while also thickening it.


This brand of vegetable broth has a wonderful flavor. If I don’t make my broth homemade, I always buy low-sodium organic broth. You want to be able to control how much or how little salt you add to the soup.


The longer you let this soup simmer, the better it will taste! I recommend letting it simmer at least one hour and up to four hours before serving. I had this soup every day last week and made it again this week. It’s not your average, boring vegetable soup! It’s really filling and incredibly satisfying.

Healing Vegetable Soup

Makes about 15 cups

2 cups yellow onions, roughly chopped

5 garlic cloves, minced

2 tablespoons extra-virgin olive oil

14.5 ounce can diced tomatoes

8 cups low-sodium vegetable broth

3 celery stalks, chopped

1 green bell pepper, chopped

3 large carrots, chopped
2 cups cabbage, shredded
1/3 cup fresh basil, roughly chopped
¼ cup Italian parsley, roughly chopped
1 teaspoon paprika
2 teaspoons salt
Pinch of cayenne pepper

In a Dutch oven, sauté the onions in olive oil a minute or so until softened then add in the garlic. Continue to sauté a few more minutes or until the onions are browned and translucent. Add the onions and garlic to a blender along with the canned diced tomatoes. Blend on high until everything is pureed. On low heat add the tomato sauce back to the Dutch oven then add in the vegetable broth. Now add in the celery, bell pepper, carrots, cabbage, basil parsley and seasonings and bring the soup to a boil.

Cover the pot, reduce the heat to low and allow the soup to simmer at least one hour and up to four hours for a richer tasting broth. You can store the soup in air-tight containers in the refrigerator for up to one week or freeze for later use.



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