Vegetable Soup

15 40 305
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Vegetable Soup
Health Highlights


2 tbsp Butter, grass fed, unsalted (or oil)
1 onion(s) Sweet onion (diced)
3 medium Carrots (diced)
1 large stalk(s) Celery (sliced, optional)
1 large Russet potato (diced)
1 large potato Sweet potato (diced)
1 cup Cauliflower (florets or 1 small red bell pepper, diced)
8 cup Chicken broth (stock) (or vegetable stock)
1 can(s) (16 oz) Diced tomatoes, canned
2 tsp Salt
1/4 tsp Black pepper
2 tbsp Tomato paste, canned
1 cup Frozen green peas
1 cup Freeze dried sweet corn
1 cup elbows Pasta, macaroni, elbow, cooked (or alphabet pasta)


In a large stockpot or dutch oven, heat the butter over medium heat. Add the onion, carrots, celery, potatoes, and cauliflower/red pepper, and cook about 5 minutes, stirring a few times during that time. Add the broth, diced tomatoes, tomato paste, salt, and pepper. Bring to a boil, then reduce the heat, cover the soup, and cook another 20 minutes. Stir in the pasta and cook 5 more minutes. Stir in the peas and corn and cook about five more minutes, until the peas and corn are heated throughly. Enjoy!


Notes: To make this a vegan soup, use oil instead of butter and vegetable stock instead of chicken stock.

Nutrition Facts

Per Portion

Calories 305
Calories from fat 67
Calories from saturated fat 28.9
Total Fat 7.4 g
Saturated Fat 3.2 g
Trans Fat 0
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.1 g
Cholesterol 10.8 mg
Sodium 1185 mg
Potassium 1206 mg
Total Carbohydrate 50 g
Dietary Fiber 8.0 g
Sugars 10.4 g
Protein 14.1 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.2
Vegetables 4.0

Energy sources


Meal Type(s)