A big, hearty bowl of delicious Detox Vegetable Soup is exactly what you need to nourish your body and soul! LOADED with tons of nutritious veggies, this is a dish that will fill you up and make you feel good about getting seconds!
Detox Vegetable Soup
When craving comfort food, it’s easy to leave out vegetables. While we all love rich meals full of carbs, cheese and cream, it’s very important to remember that you need your veggies! But who said that had to be in the form of a boring salad?! That is where Detox Vegetable Soup comes in.
We created this detox soup recipe for those times when you are feeling a little blah and like you may have over indulged a bit too much. The holidays are over and now it’s time to start fueling our bodies with the right things instead of all the things that give us little energy and tight jeans.
This vegetable soup is a mouthwatering way to enjoy dinner, and nourish yourself and your loved ones. It’s loaded with vegetables — you can use whatever veggies you have on hand — and there is no shame in getting a second bowl!
If you are on a limited diet, this Detox Vegetable Soup is vegetarian, gluten free, dairy free and loaded with fiber. If you are on Weight Watchers (or as it’s now called, WW) this soup is also 0 points if you leave out the potatoes!
How to Serve this Easy Vegetable Soup Recipe
When it comes to soup, serving it is always too easy! This soup is perfect all on its own with nothing else needed, but it’s also tasty when paired with freshly toasted sliced baguette or sourdough bread to soak up the sauce.
It also serves wonderfully with a light salad tossed in olive oil and vinegar! Double up on those veggies even more by adding them fresh to your salad!
These simple, healthy ingredients all come together to create the most delicious vegetable medley ever!
- Olive Oil: or avocado oil works great too
- Yellow Onion
- Bell Pepper
- Green Beans
- Potatoes: sweet potato or regular potatoes can be used
- Butternut Squash: any squash will work great
- Red Kidney Beans: or any cans of beans you have in your pantry
- Canned Fire Roasted Diced Tomatoes: you can also use regular canned diced tomatoes or even fresh tomatoes
- Vegetable Broth: you can also use beef or chicken broth
- Red Pepper Flakes: optional, but adds great flavor
- Bay Leaves
- Fresh Parsley
- Fresh Thyme
Can I use other vegetables?
Yes! You can absolutely add any and all vegetables to your vegetable soup. They can be fresh, frozen or canned — it is all up to you! You just want to ensure they are tender and cooked through before you serve your soup!
How To Make Delicious Vegetable Soup
This recipe is almost too easy. Chopping the vegetables will be the only slightly time consuming part. Just do what we do – put on your favorite music and make chopping fun!
Step 1: In a large, heavy bottomed pot over medium-high heat, add olive oil, onion, celery and bell pepper. Sauté until tender, about 5-7 minutes. Then, add garlic and sauté for an additional minute.
Step 2: Add all of the remaining ingredients and simmer, with the lid on the pot, for 45 minutes. Make sure to cook until the root veggies (potatoes and butternut squash) are tender.
Note: As tempting as it is to check on the soup, try not to remove the lid too much during the 45 minutes it takes to cook the soup. Every time you lift the lid, the heat escapes and you’ll need to cook it longer.
Step 3: Voila! In just these few simple steps, you’ve created your new favorite soup. Serve immediately, and enjoy!
A little warning – the soup will be pretty hot at first, so allow it to cool for a few minutes before taking your first bite. Or you might end up losing a few taste buds like we did diving right in.
How long will it stay fresh?
Stored in an airtight container in the fridge, these leftovers will stay fresh for up to a week! You can also freeze them in individual portions in a freezer friendly ziplock bag.
This is an excellent recipe to use for meal prepping for healthy lunches or dinners throughout the week. I usually make a big batch on Sunday and keep a few servings in the fridge for lunches and freeze a few of the other servings for the following week.
What other vegetables can I add to the mix?
YES! If you’re veggie crazy like we are, have no fear – there are so many other tasty, nutritious vegetables you can toss into this soup to make it even better. Here’s a few of our favorite additions, but feel free to add ANY vegetable you like:
- Sweet Potatoes
- Any variety of canned beans
How can I make it spicy?
With three little ones in the house, we tend to ease up on the spice. However, this recipe is SO good with a little extra pinch of red pepper flakes! A dash of cayenne pepper would also compliment this recipe perfectly.
Guilt free recipes are pretty hard to come by in the colder winter months when we all reach for comfort food. So the next time you’re looking for a healthy filling dinner recipe, skip the salads and make this vegetable soup instead! It’ll keep you warm, satisfied, and coming back for more.
Looking for more soup recipes? Try out these favorites:
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 stalks of celery, diced
- 1 medium bell pepper, cored and diced
- 2 cloves garlic, minced
- 4 carrots, chopped
- 2 zucchini, chopped
- 1 1/2 cups green beans, trimmed and cut in half
- 2 cups diced potatoes
- 1 cup corn (fresh or frozen)
- 2 cups butternut squash, cubed
- 1 can red kidney beans, rinsed and drained
- 1 (14.5 oz) can fire roasted diced tomatoes
- 32 oz broth: vegetable, chicken or beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1/2 teaspoon fresh parsley
- 1/2 teaspoon fresh thyme
- In a large, heavy bottomed pot over medium-high heat, add olive oil, onion, celery and bell pepper. Sauté until tender, about 5-7 minutes. Add garlic and sauté for 1 minute.
- Add all of the remaining ingredients and simmer, with the lid on the pot, for 45 minutes, until root vegetables (potatoes and butternut squash) are tender.
- Serve immediately and store leftovers for up to a week in the refrigerator or freeze them for an easy meal later!
Serving Size:1 serving
Amount Per Serving: Calories: 378Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 507mgCarbohydrates: 54gFiber: 15gSugar: 13gProtein: 18g