Easy Vegetable Soup Recipe

This vegetable soup recipe is perfect for a cold winter day - or just any day. vary it by adding other vegetables to your liking, different herbs and spices...

I make it with bone broth. find my easy recipe (made in a slowcooker) here


             1/2    cup/s                                             cooked chicken, beef, or lentils

                1    each                                               leek/s, chopped (see notes)

                1    each                                               onion, chopped

                2    cups                                               green cabbage, chopped

                3    ea, each                                         carrots, chopped

                2    ea, each                                         celery stalks, chopped

                1    cup                                                 turnip (rutabaga), chopped

                1    cup                                                 can and diced tomatoes

                1    dash                                               thyme, dried

                2    ea, each                                          bay leaf/leaves

                1    handful                                          fresh parsley, preferably flat-leaf/Italian, finely chopped

                7    cup/s                                              chicken, beef or vegetable broth/stock

                3    clove/s                                           garlic, minced/chopped

                2    Tbsp, tablespoon/s                      avocado oil

Instructions and Variations:

  • use cooked, diced chicken or beef meat or even crumbled ground beef. Lentils are great for a vegetarian version
  • add canned diced tomatoes (optional)
  • Cut all veggies in mouth-sized chunks.
  • Cook onion, garlic and leeks ~5 min in lg. stockpot in avocado oil (or other good fat)
  • Add the rest of the vegetables as well as the chicken, beef or vegetable broth, thyme and bay leaf.
  • Boil and simmer about 20 min or until vegetables are soft. Take out the bay leaf.
  • Add the chopped fresh parsley and season with salt and pepper.


Note: How to prepare leeks:

  • Cut wilted parts of the green tops off.
  • Cut top part of leeks four times to split the large leaves, but keep the stalk together.
  • Wash the tops in clean water very thoroughly. Leeks tend to hold on to dirt inside the leaves of the green part.
  • Then chop all parts, including the green parts and use.

Eating for Vibrant Health and Explosive Energy

A concise guide to Food Selection for our fast-paced world. Helpful and well organized. Small enough to take with you to the grocery store...

You probably know what you should eat - but what if the ideal food choice is not affordable or not available? 

This book clearly spells out: what food is best, what is acceptable and what should better be avoided - and why. 

You will also find a few easy and tried-and-true recipes - the author's favorites!

Eating for Vibrant Health and Energy