Loaded veggie soup Recipe

Name: Loaded veggie soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 can diced tomatoes (I used the blue menu no salt added); 1800 ml broth (I used chicken, but you could use anything); 4 cup shredded cabbage; 1/2 yellow pepper diced; 1/2 red pepper diced; 5 stalks of celery; 1 large onion diced; 4 carrots; 1 zucchini; 1 crown of broccoli; 1 tbsp Italian seasoning; 3 clove garlic minced; 1 tsp olive oil

Servings: persons

2 can diced tomatoes (I used the blue menu no salt added)
1800 ml broth (I used chicken, but you could use anything)
4 cup shredded cabbage
1/2 yellow pepper diced
1/2 red pepper diced
5 stalks of celery
1 large onion diced
4 carrots
1 zucchini
1 crown of broccoli
1 tbsp Italian seasoning
3 clove garlic minced
1 tsp olive oil

1
In large pot add stock and one can of tomatoes, use immersion blender to blend.
2
In a pan over med heat add olive oil and garlic.
3
Heat for about 1 minute then add onion,celery and carrots.
4
As the pan is doing its thing, add all other vegetables and Italian spice to the pot.
5
Also add the second can of tomatoes.
6
Bring to a simmer and add onions,celery,carrots and garlic.
7
Let simmer till all veggies are cooked.
8
About 30 min.
9
You can add any spice you like.
10
I rarely cook with salt and was trying to keep this as pure as possible.
11
This makes a ton of soup so depending what you are using it for freezing is always an option.
12
Which is what I did.
13
I eat this through out the week so I just freeze about half then I only make it every two weeks.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 can diced tomatoes (I used the blue menu no salt added), 1800 ml broth (I used chicken, but you could use anything), 4 cup shredded cabbage, 1/2 yellow pepper diced, and more.

Yes, Loaded veggie soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded veggie soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions