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Veggie Soup

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Veggie Soup

4.6 from 5 votes
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Course: Soup
Cuisine: American
Keyword: Veggie Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 376kcal


  • 2 1/2 tablespoon olive oil
  • 3 stalk celery
  • 1 medium onion
  • 4 medium carrot
  • 4 clove garlic
  • 6 1/2 cup vegetable broth
  • 2 can diced tomatoes, canned
  • 2 large russet potato
  • 1/3 cup chopped parsley, fresh
  • 2 none bay leaf
  • 1/2 teaspoon thyme, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 cup corn, canned
  • 1 cup green peas, frozen

Serve With

  • 2 medium apple


  • Peel and chop onion and carrots; chop celery and mince garlic.
  • Heat a large stock pot over medium; add oil and swirl to coat. Add onions to oil and cook for 1-2 minutes.
  • Add carrots to onions and continue to stir and cook for 1-2 minutes more.
  • Add celery and garlic to pot. Reduce heat to low and cover. Cook for 5 minutes.
  • Add broth and undrained tomatoes; stir to combine. Turn heat back to medium-high and bring to a boil.
  • Chop potatoes and add to pot. Bring back to a boil. Add parsley, bay leaves, thyme, salt, pepper, and green beans; reduce heat to simmer. Cover and cook 20-30 minutes or until potatoes have become tender.
  • Add drained corn and peas; cook for 5 minutes longer.
  • Serve warm with sliced apples on the side.
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Calories: 376kcal | Carbohydrates: 67g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 1636mg | Fiber: 14g | Sugar: 27g

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