Vegetable Soup Recipe

Vegetable Soup Recipe

Vegetable soup recipe

This basic and light soup can be made with any combination of fresh or frozen vegetables. Here I used zucchini, carrots, celery, onion, garlic, tomatoes and kidney beans. I cooked them in water with Knorr vegetable bouillon cube. You can use vegetable broth instead but then you might need to add some salt to the soup. This vegetable soup recipe is vegetarian, gluten free and lactose free.

Vegetable Soup Recipe
Prep time
Cook time
Total time
Tasty soup with zucchini, carrots, tomatoes and kidney beans. This recipe is vegetarian, gluten free and lactose free.
Serves: 4
  • 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

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