Vegetable Soup Recipe
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Cook time: 
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Serves: 4
Tasty soup with zucchini, carrots, tomatoes and kidney beans. This recipe is vegetarian, gluten free and lactose free.
  • 1 zucchini
  • 2 carrots
  • 2 celery stalks, thinly sliced
  • 1 can (14oz/400g) kidney beans, drained
  • 1 onion
  • 2 garlic gloves
  • 1 can (14oz/400g) of peeled tomatoes
  • 1 tablespoon oil
  • 4 cups (9 dl) water
  • 1 vegetable bouillon cube
  • freshly ground black pepper
  • fresh basil, chopped
  1. Wash the vegetables. Peel and slice the carrots, slice celery stalks and zucchini.
  2. Peel and chop the onion and garlic. Slice tomatoes.
  3. Heat the oil in a saucepan and add onion, garlic and celery. Cook over moderately low heat, stirring frequently, until softened.
  4. Add the water, vegetable bouillon cube, zucchini and carrots to the saucepan. Let cook for a couple of minutes.
  5. Add tomatoes and pepper. Let stew for 10 minutes.
  6. Add the kidney beans.
  7. Heat the soup and garnish with basil
Recipe by Soup Recipes for Weight Loss at