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Hearty Vegetable Soup

Hearty Vegetable Soup


  • 2 teaspoons olive oil
  • 1 large onion
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 cups diced red potatoes
  • 2 cups peeled and diced carrots
  • 10 cups low-sodium vegetable broth
  • 1 can finely diced tomatoes (undrained)
  • 1 cup squash
  • 1 cup zucchini
  • 1 cup rinsed and drained navy beans
  • 1 cup corn kernels (rinsed and drained if using canned)
  • 1 cup green beans (rinsed and drained if using canned)


  1. Heat olive oil in a large stockpot over medium heat. Add onion and next 3 ingredients and wait until onions begin to soften and become translucent (about 5 to 7 minutes). Add potatoes and carrots and cook for 5 more minutes.
  2. Add broth and tomatoes, scraping bottom of pan with a wooden spoon to loosen any brown bits. Increase to high heat and bring to a simmer. Once simmering, stir in remaining ingredients. Reduce the heat to low and simmer for 25 to 30 minutes or until vegetables are tender.


  • Recipe by Holley Grainger, nutrition expert and owner of Holley Grainger Nutrition.

Nutrition Information

Per serving: 115 kcal cal., 1 g fat (0 g sat. fat), 24 g carb., 4 g fiber, 6 g sugar, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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