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  • Alison Elliott

Healthy Vegetable Soup

Prep Time: 15 Minutes

Cook Time: 33 Minutes

Total Time: 47 Minutes


2 Tbsp. Olive oil

1 Medium onion (diced)

3 Garlic cloves (minced)

2 Large carrots (diced)

4 Celery stalks (diced)

2 c. Green beans (diced)

2 Small zucchini (diced)

1 15 oz can diced tomatoes

8 c. Vegetable broth

2 tsp. Dried oregano

2 tsp. Dried basil

3 tbsp. Nutritional yeast

1 15 oz can chickpeas (rinsed)

2 c. Fresh spinach

1/2 tsp. Fresh black pepper

2 tsp. Salt

1 tsp. Garlic powder (optional)

3 c. Cooked orzo (optional: gluten free substitute)


Heat 2 tbsp. of olive oil in a large pot. Add the onion and garlic and cook for 3 minutes. Next add the carrots, celery stalks, and green beans and cook for 5 minutes. Then add the zucchini and cook for another 5 minutes. Add the diced tomatoes, vegetable broth, oregano, basil, nutritional yeast and chickpeas. Cover the pot, bring the soup to a boil, and cook for 20 minutes. Add the fresh spinach, pepper, salt, and garlic powder.

While the soup is cooking bring a small pot of water to a boil for the orzo. Follow the directions on the box. Do not cook the orzo in the soup because it will absorb a lot of liquid when you refrigerate the soup and become over cooked. Add the cooked orzo to the soup as you serve it and refrigerate any leftovers separately.

Serving Size: 10 people

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