The Best Way To Holiday Detox

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Easy Vegetable Soup

The word of the week is “detoxification”. Need to remove any toxic substances?

Don’t do one of those lemon juice and cayenne pepper diets! Simply start eating more vegetables and the fiber, nutrients, and goodness will flush your system. Flushhhhhhh

This is a very common vegetable soup recipe that you need to make and store in your fridge for this time of year. Why?

1. It is COLD!
2. This soup is filled with liquid that will help you rehydrate (it is DRY!).
3. Salad isn’t going to cut it with the temperatures below freezing. Cold leafy greens….yum.

In my brilliant book, Snack Girl To The Rescue!, I include variations on cream of mushroom, chicken noodle and split pea soup (and a few more) because soup is both comforting and easy to fill with vegetables. Have I mentioned that you can get a copy of the book and some free snacks and recipes here: Snack Girl Offer?

(I'm going to drive you all crazy by the time this thing is done.)

There is a lot of chopping involved here, but this recipe makes a lot of soup. I toss some cooked chicken or turkey into this to bulk it up for my kids. My kids also put grated cheese and mashed up tortilla chips on top. Hey, whatever it takes.

You don’t have to use bouillon cubes for this recipe if you don’t have them. I use chicken stock, water mixed with white wine, or only water if I don’t have anything else. The nice thing about bouillon cubes is that they keep in your pantry.

I chop with the stock pot next to my cutting board so I as I get the vegetables cut up, I toss them into the pot. This soup has 66% of your daily value of vitamin C, 62% of your daily value of vitamin A, and 9% of your daily value of iron.

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Vegetable Soup Recipe

Makes 8, 1 ½ cup servings

1 large onion
2 carrots, peeled
1 medium potato with skin
¼ pound green beans, trimmed
1 head broccoli
1 tomato
1 green pepper
1 zucchini
1 cup frozen corn
½ cup frozen peas
4 bouillon cubes (chicken, beef, vegetable)
5 cups water
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste

Cut onion in half, peel off skin, and slice. Slice carrots into ¼ inch slices. Cut potato, green beans, and broccoli into ½ inch chunks. Chop green pepper and zucchini. Place onion, carrots, potato, green beans, broccoli, tomato, green pepper, zucchini, corn, and peas into a large stockpot.

Add bouillon cubes, water, marjoram and thyme and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes or until potatoes are cooked through.

Enjoy immediately or freeze for later consumption.

79 calories, 0.5 g fat, 0.0 g saturated fat, 17.1 g carbohydrates, 4.4 g sugar, 3.3 g protein, 3.9 g fiber, 338 mg sodium, 2 Points+

Points+ values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Get my book

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17 Comments:

Looks yummy. Dumb question--does one stalk broccoli mean the whole tree or just the trunk?
I used to make a version of this soup in which one added lean ground beef to the whole pot at the end and cooked it that way. Does anyone here remember Adele Davis? An early guru.

on January 9, 2014

I've made two pots of veg soup already. I had too many cookies in my system. While yours sounds so fresh and yummy I'm too busy (let's face it - lazy) for all that chopping so I use frozen veggies, one can tomato sauce, one can diced tomatoes, water and bullion. To make it a meal I add stew meat. Super yummy after a season of sugar overdosing!

on January 9, 2014

Yum! I made a big pot of veggie soup with kale & cannellini beans (you can add both at the end). Another "detox" tip - Yogi teas has a detox tea - helps flush out your system - again, tea is easier to take than cold water this time of year! Also, went back to WW last night - Simple Start seems good - also focusing on a 2 week "detox" - really just power foods or the old core program for those of us who've been around a while!

on January 9, 2014

This is a fantastic recipe! I always find my body craves soups in winter, and veggie soup always hits the spot!:) Thanks for the great recipe and congrats on your book!

on January 9, 2014

@Jennie - there are no dumb questions here on SG. I meant a stalk with florets and I am now going to change the recipe to be more clear.

Thanks for your question!

on January 9, 2014

I love soup when it's cold and veggie soup is my favorite! Though I do love to add noodles to it. I am going to try your soup tonight, it's still so darn cold out!

on January 9, 2014

Love your site. I have subscribed to your website. I read it any chance I get. I am going to order your book. I may just order 2. I have joined weight watchers and really like how you have incluincluded points. Thanks again

on January 9, 2014

This is typical of soup I make often. Cabbage is really a necessity in soup and for good digestive health and flavor in my humble opinion. Sometimes, I add a tablespoon of heavy cream to a bowl and it really transforms this soup into a heavenly dish.
I also use Better Than Bouillon chicken stock. It has no MSG and comes in Vegetable and Beef as well. It gives many recipes a boost and because I can use less it cuts down on the sodium. It comes in a small jar and I would not be without it. If you can't find it at your store, Vitacost online carries it. It comes as a paste so you can measure out as much or as little as you like and dissolves easily in your soup pot.

on January 9, 2014

I make tons of soups and I like to sub a parsnip for potato! It adds a really interesting flavor and ends up with a similar but cleaner texture. As a new vegetarian I am loving vegetable soups like this (I use vegetable stock obviously) and it's a great use for stuff that might go to waste. Thanks for the recipe!

on January 9, 2014

This sounds wonderful and I often forget in the winter to rehydrate. What would you suggest besides marjoram to go with the thyme? My budget is not ready to spend on new additions to the basic pantry yet!:)

on January 9, 2014

OK --- I've been reading everything "Snack Girl" I can for the past year and now even my husband will ask .... "Is this from Snack Girl" ? My name is on the waiting list for the book! Thank you for all the great recipies and tips AND very best wishes for your upcoming book release! RAH!!!

on January 9, 2014

@CC - Leave the marjoram out - you don't need it. I used thyme without marjoram the last time I made it. Let me know how you like it!
@Donna - thanks so much for ordering the book!!!

on January 9, 2014

I love your site and ideas. Waiting for your book.
Thanks for all you alert us too. Soup looks "souper" pun intended. Will have to put
it on for dinner. thx Linda

on January 9, 2014

@CC--you can also substitute oregano for marjoram, if you have oregano. They are very similar.

on January 9, 2014

I just want to say that I have the book and have read half way through and LOVE IT! It is such an awesome book for everyone regardless of where you are on your weight loss journey. It's down to earth, funny, and has the perfect amount of information to get you started!

on January 9, 2014

Love soup - year round. I will probably add a bag of cole slaw mix and beans.

on January 10, 2014

One thing I do is take scraps from veggies when I cut them up for other recipes (onions, carrots, asparagus, celery, mushroom stems, parsley stems ... just not broccoli, peppers, potatoes or similar veggies) and stick them in a gallon freezer bag until full. When full I put them in water and boil for at least an hour. Strain and compost the solids. Use the veggie water as stock for any soup. I freeze in quart bags if I don't use it all at once.

on January 20, 2014


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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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