DETOX VEGGIE SOUP
This veggie-packed Detox Veggie Soup is loaded with colorful vegetables and features a simple, comforting, and aromatic vegetable broth. It’s the kind of nourishing bowl that leaves you feeling satisfied inside and out.
HEARTY & CRAVEABLE
This detox veggie soup is filled with healthy and tasty veggies, creamy beans, and savory tomatoes. It offers both heartiness and deliciousness that you and your body will crave. The recipe as written nearly fills an 8qt stockpot so you can savor it for several meals or cut it in half for a smaller group.
SLOW SIMMER
The key to this recipe is to have all the veggies handy to wash, chop, and add to the pot. Then simply simmer for about an hour and a half to cook down the veggies and meld the flavors. Serve with a small scoop of ditalini noodles or rice and a sprinkle of optional meatless crumbles for the perfect meal.
SIMPLE STEPS FOR THIS DETOX VEGGIE SOUP
Dice Onion, Celery, Zucchini, Cabbage and Sauté with Minced Onion & Carrots
Add Remaining Ingredients and Simmer for 1.5 Hours
Separately Prepare Ditalini Noodles or Rice
Detox Veggie Soup Ingredients
STEP 1 – PREP THE VEGETABLES:
Dice all fresh vegetables into bite-sized pieces so they cook evenly.
STEP 2 – SAUTÉ & SEASON VEGGIES:
Heat a generous drizzle of olive oil in an 8-quart stockpot over medium heat.
Add the onions and celery and sauté until slightly softened.
Stir in the garlic, zucchini, and carrots, then add the seasonings and sauté briefly, stirring well to allow the flavors to meld.
STEP 3 – SIMMER THE SOUP:
Add the green beans, cannellini beans, tomatoes, vegetable broth, and cabbage to the pot.
Bring to a gentle simmer and cook until the vegetables are tender, stirring occasionally and adjusting seasoning as needed.
STEP 4 – PREP ADD-INS:
Cook the noodles or rice separately according to package directions and set aside.
If using meatless crumbles, prepare them separately as well.
STEP 5 – SERVE AND ENJOY:
Combine the soup with noodles or rice in a bowl and add meatless crumbles if using.
Season with salt and pepper and finish with nutritional yeast.
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Detox Veggie Soup
Ingredients
- 1 Drizzle Olive Oil
- 1 Medium Yellow Onion
- 4 Ribs Celery
- 2 tbsp Minced Garlic
- 1 Large Zucchini
- 1 Bag Shredded Carrots, 10 oz bag
- 2 Cans Cut Green Beans (15 oz)
- 2 Cans Cannellini Beans (15 oz)
- 1 Can Italian Diced Tomatoes (Large, 28 oz)
- ½ Head Green Cabbage
- 2 Containers Vegetable Broth Carton (32 oz ea)
- 2 tbsp Italian Seasoning
- 2 tsp Salt
- 1 tsp Black Pepper
Prepare Separately
Optional
Serve With
- Nutritional Yeast (to taste)
- Salt & Pepper (to taste)
- Crusty Baguette Bread OR
- Saltine Crackers
Instructions
- This recipe makes a VERY LARGE portion. Feel free to halve it or add extras of these ingredients to tailor to your tastes.
- Dice all fresh vegetables into bite-sized pieces.1 Medium Yellow Onion, 4 Ribs Celery, 1 Large Zucchini, ½ Head Green Cabbage
- Heat a generous drizzle of olive oil in an 8-qt stockpot over medium heat.1 Drizzle Olive Oil
- Add the onions & celery and sauté for about 3 mins, until slightly softened.
- Add the garlic, stir to combine, and cook for another 2 minutes.2 tbsp Minced Garlic
- Add the zucchini and carrots, mix well, and sauté for about 3 minutes.1 Bag Shredded Carrots, 10 oz bag
- Add the seasonings & sauté for about 2 mins, allowing the flavors to meld.2 tbsp Italian Seasoning, 2 tsp Salt, 1 tsp Black Pepper
- Drain and roughly chop the green beans, then add them to the pot.2 Cans Cut Green Beans (15 oz)
- Drain and rinse the cannellini beans and add them to the pot.2 Cans Cannellini Beans (15 oz)
- Add the tomatoes and vegetable broth and mix well.1 Can Italian Diced Tomatoes (Large, 28 oz), 2 Containers Vegetable Broth Carton (32 oz ea)
- Add the cabbage and stir to combine.
- Cook on low with a gentle simmer for about 1½ hours, stirring occasionally.
- Check seasoning after 30 minutes and adjust as needed, especially salt.
Separately Prepare
- SEPARATELY prepare the noodles or rice according to package and set aside.Ditalini Noodles
Optional
- SEPERATELY prepare meatless crumbles (of choice) according to package, and set aside.Meatless Crumbles
To Serve:
- Combine the soup, noodles, and optional crumbles in a bowl. Season with salt and pepper to taste, then top with nutritional yeast.Nutritional Yeast, Salt & Pepper, Crusty Baguette Bread, Saltine Crackers
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FAQ'S FOR THIS DETOX VEGGIE SOUP RECIPE
1. Can I use different vegetables than what’s listed?
Yes. This soup is very flexible, so you can swap in whatever vegetables you have on hand or prefer. Just aim for a similar overall volume so the broth and seasonings stay balanced.
2. Can I make this soup ahead of time?
Yes. This soup stores well and often tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4–5 days.
3. Should I add the noodles or rice directly to the soup?
It’s best to keep the noodles or rice separate and add them to individual bowls when serving. This prevents them from absorbing too much broth and becoming overly soft.
4. Can I freeze this soup?
Yes, the soup base freezes well. For best results, freeze the soup without the noodles or rice, then add freshly cooked grains when reheating.
