This time of year I love a good soup. I find it so cozy and comforting. And I love how you can really get creative with soup while keeping it very healthy. This recipe is something I tinkered around with for a while and the outcome is pretty damn delicious. It is also loaded with protein, fiber and veggies so it fills you up on all the good stuff with minimal fat and calories.
It’s super easy to make and is pretty low maintenance for a homemade soup- I’m pretty sure the hardest part is prepping all the chopped veggies. And that isn’t even hard, it just takes a bit of patience!
The recipe yields a big batch, so I have it as a part of dinner (with a salad) the night I make it and then have the rest during the week as a part of my lunch or with some GG Crackers as a snack. It really is so filling, especially if you dip some GG’s into it! At dinner I can easily have 2 cups of it and that provides around 25 grams of protein!
I actually started making this with bone broth because it has SO much protein in it (12 grams per cup!) and it is loaded with collagen, which has so many beauty and health benefits. You can totally just use a normal chicken broth if you prefer, but you lose so many nutritional benefits that way. SO, if you can get your hands on bone broth, give it a try! I used beef bone broth for this recipe, but have also used chicken and both are great. The beef bone broth adds a little more depth of flavor in my opinion, but use what you have and try out both to see which taste you prefer.
As for the vegetables, you can really use any veggies you like in this recipe and any amount you prefer. The amounts listed in this recipe are a guideline and about how much I typically use. The whole point is to have a lot of veggies in there! So pick your favorites and don’t be shy. The nutritional yeast is optional, but it adds so much savory flavor to the soup without adding more fat and unnecessary calories. SO, if you can try it, you won’t be sorry!
I buy the 21 seasoning salute from Trader Joe’s and it is SO good. It has a little bit of everything in it and the flavors are spot on for this soup. If you can’t find any, the next best thing is an Italian seasoning blend. Just make sure it is salt free!
Without further ado, here is the recipe…
Bone Broth Vegetable Soup
4 cloves garlic, well chopped
1 sweet onion, chopped
1 1/5 tablespoons olive oil
2 tsp sea salt
1 tsp black pepper
2 tsp 21 seasoning salute OR Italian seasoning
1 1/2 cups cherry tomatoes, halved
2 cups of broccoli, chopped
1 cup cauliflower, chopped
1-2 zucchinis, chopped into 1/2 inch cubes
2-3 large carrots, chopped into 1/2 inch circles
2 cups shredded kale
1 15 oz can of white cannelli beans
4 cups beef bone broth
2 cups water
2 tablespoons nutritional yeast (optional)
Heat the olive oil in a large stock pot on medium high heat. Add the garlic and stir to cook until it starts to brown lightly and becomes fragrant. Then add in the chopped onions, salt and pepper. Let the onions caramelize, stirring occasionally for 8 minutes or so. Then add in the halved tomatoes and the 2 tsp of seasoning and cook for an additional 5-6 minutes or until the tomatoes start to blister and their skins start to peel back.
Next, add all the rest of the veggies (except the beans) and stir for 3 minutes so they start to cook. Add in the bone broth, water, beans and nutritional yeast and bring the soup to a boil. Once it reaches a boil, reduce to a simmer and simmer for about 25-30 minutes. Before serving taste and add salt or pepper as you see fit. This is extra amazing when topped with a few shavings of fresh parmesan.
This can be stored in the fridge for up to 5 days, or can be frozen in a freezer-safe container.