Loaded Vegetable Soup

22 165 222
Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 30 min 8
Loaded Vegetable Soup
Health Highlights


4 tbsp, ground Basil, dried
3 leaf Bay leaf
1/2 tsp Black pepper
1 head Broccoli, raw (chopped)
4 large Carrots (sliced)
6 medium stalk(s) Celery (chopped)
1/4 tsp Crushed red pepper (optional)
1 can(s) (16 oz) Diced tomatoes, canned
2 1/2 tbsp Extra virgin olive oil
4 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper
1 1/2 cup Green peas, raw (or frozen)
5 1/2 cup Green/yellow string beans, raw (cut into small pieces)
3 potato Potato (scrubbed, diced, skin on)
1 medium pepper(s) Red bell pepper
1 tbsp Sea Salt
1 can (15oz) Sweet corn, canned, drained
4 large Tomato (chopped)
3 tbsp Tomato paste, canned
10 cup Water
1 cup pieces White mushrooms
2 medium Yellow onion (chopped)


Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.

Start with the carrots and sauté your vegetables. Add in one vegetable at a time until they are all sautéed while stirring.

After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.

Stir, cover and turn heat to low-medium. Let simmer on your stove top for 2 1/2 to 3 hours.

Turn off the heat.

Season with more with salt and pepper if you wish.

Serve hot with fresh bread or rolls.


Nutrition Facts

Per Portion

Calories 222
Calories from fat 56
Calories from saturated fat 8.1
Total Fat 6.2 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 1131 mg
Potassium 1250 mg
Total Carbohydrate 39 g
Dietary Fiber 11.3 g
Sugars 14.2 g
Protein 8.6 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 6.7

Energy sources


Meal Type(s)