Healthy Veggie Soup
A hearty, healthy veggie soup packed with fresh vegetables and aromatic herbs, perfect for nourishing meals and suitable for vegetarians and those seeking low-sodium options.
Ingredients
- 4 cups low-sodium chicken broth ⓘ
- 1 large chopped onion ⓘ
- 1 pound sliced carrots ⓘ
- 5 minced garlic cloves
- 4 diced celery stalks ⓘ
- 1 small diced head cabbage ⓘ
- 1 large sliced green bell pepper ⓘ
- 4 diced plum tomatoes
- 1 tablespoon dried basil ⓘ
- 1-inch chunk fresh ginger ⓘ
- 3.5 cups cold water ⓘ
- salt and pepper to taste ⓘ
Instructions
- In a large pot, combine all ingredients except salt and pepper.
- Bring to a boil.
- Reduce heat and simmer for 45 minutes.
- Remove the ginger piece and season with salt and pepper to taste.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and garlic in a bit of olive oil before adding the broth and vegetables. If you prefer a heartier soup, you can substitute the cabbage with kale or add cooked beans. Adjust the seasoning by incorporating a splash of soy sauce for umami or a sprinkle of red pepper flakes for heat.
Serving Suggestions
This hearty veggie soup pairs beautifully with crusty bread or a light salad for a complete meal. For a protein boost, consider serving it alongside grilled chicken or adding chickpeas directly to the soup. A sprinkle of fresh herbs or a squeeze of lemon juice just before serving can elevate the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through, adding a splash of water or broth if it thickens too much. You can also reheat in the microwave for 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Healthy Veggie Soup contains roughly 243 calories, with 7g protein, 35g carbohydrates, and 10g fat. It is an excellent source of vitamin C (115% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1268mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this soup?
Yes, this veggie soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of water if needed.
What other vegetables can I add?
Feel free to customize the veggie soup by adding seasonal vegetables like zucchini, green beans, or spinach. Root vegetables such as potatoes or parsnips can also add heartiness. Just ensure that the cooking time is adjusted accordingly to keep everything tender.
Is this recipe gluten-free?
Yes, this healthy veggie soup is gluten-free as long as you use low-sodium chicken broth that is certified gluten-free. Always double-check the labels on your ingredients to ensure they meet your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).