vegetable (and more vegetables) soup

If there are two things the Jones family loves in the winter, it’s vegetables and soup.  We like veggies because, well, they’re healthy.  And soup, there’s just something about soup on a cold winter day.  It’s even better if you can combine the two: vegetable soup.

With all of the New Year resolutions for healthy eating and the after effects of a winter storm (3+ inches of snow in VA), today is the perfect day for a warm bowl of soup.  This vegetable soup is easy and packed with such healthy goodness that you can go back for seconds (or thirds).

photo 1 (13)

2-3 Cloves of Garlic
1 bag – Fresh Spinach
1 – Zucchini
1- Squash
1- Onion
4-5 Carrots
Handful of Green Beans, halved
1 – Sweet Potato
1 – Red Potato
1 can Diced Tomato (15 oz)
6-8oz Vegetable Broth 
Splash of Extra Virgin Olive Oil
Salt & Pepper
Italian Seasoning 
Optional: Cannellini Beans

Saute onion and garlic in a splash of Extra Virgin Olive Oil until translucent.  Add broth and all ingredients but fresh spinach.  Cook until potatoes are soft, about 30-45 minutes on medium heat.  Add spinach and beans, cook until spinach is cooked through.  Serve warm with a toasty french baguette.  


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  1. This looks great, I’m trying everything I can to get my husband (and me) to eat more vegetables so we can set a good example as our new baby gets older!

  2. That soup looks amazing! My fiancé and I are BIG fans of a good veggie soup.

    Happy New Year!
    Erin from Live & Love L.A.

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