Basic vegetable soup

Total Time:   50 min   Prep: 35 min  Cook:  15 min  Serves: 12
Difficulty: Easy

Some say this soup is the secret to their weight-loss success. It’s a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket’s salad bar.


Garlic clove(s)

2 medium clove(s), minced

Uncooked carrot(s)

2 medium, diced

Uncooked zucchini

2 small, diced

Uncooked savoy cabbage

2 cup(s), shredded, or other variety, shredded

Uncooked Swiss chard

2 cup(s), chopped

Uncooked cauliflower

2 cup(s), small florets

Uncooked broccoli

2 cup(s), small florets

Uncooked onion(s)

1 medium, diced



Sweet red pepper(s)

1 medium, diced

Uncooked celery

1 rib(s), medium, diced

Fresh thyme

2 tsp, chopped

Fat free reduced sodium vegetable broth

6 cup(s)

Fresh parsley

2 Tbsp, or fresh chives, chopped

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Fresh lemon juice

2 Tbsp, optional


1. Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

2. Stir in parsley or chives; season to taste with salt, pepper and lemon juice.

3. Serving size: 1 cup