paleo muffins
Recipes

Hearty Paleo Vegetable Soup

5 from 3 ratings

Nothing can quite beat homemade soup. Tasty, flavorful vegetable soup is actually easy to make – although there are a lot of different vegetables, it does not require a lot of hands-on time over the stove. Start simmering the soup in the late afternoon and it will be ready for a delicious dinner.

Hearty Vegetable Soup- this has some of the best homemade vegetable broth you will ever have! You need to try it.
Serving Size
1
Calories/Serving
161

Hearty Vegetable Soup- this has some of the best homemade vegetable broth you will ever have! You need to try it.



Around here the weather is starting to warm up and hints of spring are starting to appear. We are able to open the windows and let some fresh air inside. I thought that I had escaped the flu this winter, but of course right at the end of the season a fierce cold caught up with me. All I wanted was a comforting stew that would also restore my health with the vitamins and nutrients I needed.

This recipe requires a bit of chopping, but then you can let the ingredients simmer away. You could actually use any combination of fresh or frozen vegetables, depending on what you have on hand. During the bounty of summer the soup might have different ingredients than, say, the end of winter.

cooking the veggies

paleo pizza

This recipe can easily be doubled or tripled to feed more around the table or to have extra to freeze for later. I would love to have a couple servings of this in my freezer for when I am under the weather.

paleo vegetable soup

Homemade vegetable soup is so many times better than the version from a can. The fresh ingredients bring a lot of flavor to the end result. Vegetable soup is also one of the most well-rounded recipes I’ve had in awhile. Sweet potatoes, zucchini, tomatoes, and carrots bring a variety of nutrients to this dish.


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 2 tbsp extra virgin olive oil
    • 1 medium yellow onion, diced
    • 3 medium carrots, peeled and diced
    • 2 stalks celery, diced
    • 3 cloves garlic, minced
    • 1 large sweet potato, peeled and diced
    • 1 1/2 cups vegetable broth
    • 1 14.5-oz. can diced tomatoes
    • 2 tsp Italian seasoning
    • Salt and freshly ground pepper, to taste
    • 1 medium zucchini, chopped

Directions

  1. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the onion, carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.
  2. Stir in the broth, diced tomatoes with the juices, and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

Servings

Serving Size

1

Servings/Recipe

4

paleo soup

Nutrition Information

Calories

161

Carbohydrates

22.7 g

Fat

7.5 g

Sugar

9.2 g

Protein

3.3 g

Fiber

6.3 g

Calories 161 kcal
Potassium 732.3 mg
Vitamin A 706.2 µg
Vitamin C 29.2 mg
Folic Acid (B9) 47.7 µg
Sodium 887 mg

Print Recipe

  1. Thank you! I’ve been thinking about making a good veggie soup to eat with my meals. I think this is it! I’ll use my home made Bone broth, not the store veggie stuff. I think this will work great thank you!

    Rating: 5
  2. This soup was really good! My husband, children and I all enjoyed it. I was out of carrots so I added extra celery and I was out of Italian seasoning so I used basil and oregano. I am saving it and will make it again!

    Rating: 5

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon