Easy Vegetable Soup Recipe

Do you have a bunch of vegetables you need to use up in your fridge? Feeling under the weather and need a nutrient packed meal that’s easy to make? Need some warm comfort food for the winter months? Well this recipe is perfect for all of that! 🙂


Easy Vegetable Soup Recipe


  • 946mL no salt added Kitchen Basics Vegetable Stock (about 4 cups)
  • 1 cup of Bob’s Red Mill soup mix
  • 2 cloves of garlic (minced)
  • 8-10 white mushrooms (chopped)
  • 10-12 cherry tomatoes (chopped)
  • 3 stocks of celery (chopped)
  • 1 bell pepper (chopped)
  • 1/2 cup shredded carrots
  • 1 stock of green onion (chopped)
  • 15-20 mini yellow potatoes
  • 2 tbsp olive oil/coconut oil
  • 1 tsp crushed red pepper flakes OR 1/2 tsp cayenne
  • 1 tsp Italian spices
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1/2 cup of almond milk (or milk of choice)

(I used up the ingredients I had in my fridge so this can definitely be adjusted to the ingredients you have.)


Step 1:

Combine all vegetables and spices in large pot with oil. Stir until well mixed and cook on medium/medium-high heat for about 10 minutes, or until vegetables like mushrooms are starting to brown a bit. Stir every couple minutes.

Step 2:

Add vegetable stock + soup mix and turn heat down to simmer. Cover and let simmer for 1-2 hours (the longer you wait the tastier it gets!) and stir every half hour. If the liquid is getting low, add 1/2 a cup of water or more vegetable stock.

Step 3:

20 minutes before serving, stir in the milk to make it creamier. Cook for another 20-30 minutes and enjoy!

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