Susan's Healthy Vegetable Soup


Enjoy this low-calorie, hearty healthy vegetable soup as often as you like!

Base Ingredients:

1 Tbsp olive oil

1 medium onion, chopped

5 cloves of garlic, minced

1 cup carrots, sliced

1 cup celery

1 stick of Kombu (seaweed)

12+ cups of stock (I use either or combined: organic free range chicken stock and vegetable stock – in boxes,1 box is about 4 cups; you can use low sodium chicken broth; or water but stock is tastier); add extra water if necessary

2-3 bay leaves

1 tsp. of dried basil (though fresh is even better!)

2 tsp. of Italian seasoning

1 tsp. pepper


Additional Ingredients - Cut into bite sized pieces (add in this order):

1 medium turnip

1 cup broccoli

1 cup cauliflower

1 cup cabbage

½ bunch of kale (or other green)

1 large sweet potato



  1. Saute onion, garlic, carrots and celery in olive oil in a large stock pot until softened, 5 – 10 minutes. 
  2. Add the stock, bay leaves, and seasonings. 
  3. Add kombu – if you cook the soup long enough it will disintegrate into the soup; otherwise take out at the end (needs to soften), chop it up and put it back in the soup (lots of good minerals!). 
  4. Chop up the veggies and add along as the soup is cooking.  Simmer at least half an hour.  Enjoy!


Other additions you may enjoy in your soup:

Brussels sprouts

Green beans

Burdock root

Nutritional yeast

Miso paste

Other greens (collards, swiss chard, spinach, etc)

Brown rice or other grain

Beans such as white beans

Protein such as tofu or chicken

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