Veggie Soup

A quick and easy vegetable soup for busy week night dinners. This recipe is Gluten free, Dairy free, Paleo and a Vegan option available.


1 (32oz) organic chicken broth or bone broth or vegetable broth (Vegan option)

1 medium organic onion, chopped

2 stalks organic celery, sliced

2 organic carrots, thinly sliced

2 c. fresh or frozen organic green beans

1 small organic zucchini, sliced

1 (16oz) diced organic tomatoes 

1T organic Italian seasoning

1T organic garlic powder

Sea salt and organic black pepper to taste



In a large pot or Dutch oven, cook onion, celery and carrots in the chicken both until start to soften. Add green beans and zucchini; cook, covered for 10-15 mins (may need to cook longer for fresh green beans). Add tomatoes and seasonings; cook an additional 10 mins.

Serves 2.

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