Hearty Vegetable Soup

Hearty Vegetable Soup

Sarah Kaminski
Prep Time 10 mins
Cook Time 30 mins
Course lunch
Servings 5


  • 1 onion chopped
  • 2 carrots chopped
  • 4 celery stalks chopped
  • 2 Tbsp olive oil
  • 1 quart veggie stock, no sugar added
  • 2 c filtered water
  • 1 bunch kale torn from stems
  • 1 bunch fresh parsley chopped
  • 1/2 c quinoa uncooked
  • 1 large sweet potato cubed
  • 1 c corn frozen, canned or fresh from the cob, no sugar added
  • ½ small cabbage OR 1/2 bag slaw mix any variety
  • 1 28 ounce can tomatoes
  • 2 tsp sea or Himalayan salt
  • Black pepper to taste


  • Saute onion, celery & carrots with a drizzle of olive oil in a large soup pot until aromatic.
  • Add remaining ingredients.
  • Bring to a boil, reduce to a simmer & cover. Cook for about 30 minutes, or until potatoes are tender!
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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