ByTiffany McCauley
Jump to Recipe Print Recipe
This Clean Eating “Build It Yourself” Vegetable Soup recipe is perfect for making soup with whatever you have on hand!
This formula is a long time in the making.
I know, I know. It’s vegetable soup. How complicated could it be?
You see there are a few recipes that have always stumped me. I pour in tons of herbs and spices and add lots of nutritious, delicious ingredients, and I end up with a complete dud that has “garbage disposal” written all over it (Thank goodness for a husband who is willing to eat most of my mistakes!).
But it finally dawned on me that the real problem was with my ratios. Spice to liquid to additions ratios. So I started from scratch and ended up with some pretty darn good soup! And the best part is, this is a formula instead of a recipe. So you can use whatever veggies you have in the fridge and still come out with a yummy, veggie soup!
CLEAN EATING “BUILD IT YOURSELF” VEGETABLE SOUP RECIPE:
Clean Eating "Build It Yourself" Vegetable Soup
Here is a simple outline for making your own vegetable soup recipe!
No ratings yet
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Author: Tiffany McCauley
Ingredients
- Any veggies you can put together chopped small
- Veggie broth and/or chicken broth no sugar added, low sodium
- Veggie broth and/or chicken broth no sugar added, low sodium
- No sodium vegetable bouillon (I use the Rapunzel brand - great stuff!)
- Garlic powder
- Onion powder
- Cooked beans (optional)
Instructions
For every cup of chopped veggies, use approximately 2 cups broth.
For every 2 cups broth, use 1 bouillon cube.
For every 2 cups broth, stir in 2 teaspoons onion powder and garlic powder.
Bring everything to a boil and cook until the veggies are fully cooked.
Allow to cool and salt to taste.
Note: If you are using onions and/or fresh garlic, saute them first in the soup pot using 1 tbsp. olive oil. Then add everything else in.
For my soup I used:
- Cauliflower
- Celery
- Carrots
- Green bell peppers
- Mushrooms
- Onions
Similar Posts
Clean Eating Slow Cooker Cream Of Chicken Soup Recipe
Bean Chowder Recipe
Butternut Squash Soup Recipe
Laura’s Famous Seafood Stew From The Red Barn In Augusta Maine
Roasted Red Pepper Bisque Recipe
Healthy Taco Soup Recipe
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is great — I don’t usually measure things when I cook but you’re right, sometimes you need an exact ratio to make it come out just right!
Reply
Lauren – So true! Recipes are all about ratios.
Reply
Destin – Let me know how it turns out!
Reply
Jan – Thanks for the heads up. I used the no-sodium bouillon and will notate that now in the recipe. I added it to the broth.
Reply
Kelly – Honestly, I would cook the beans separately to use them in a recipe like this. You could add dry beans, but you’d have to compensate for the liquid content soaked up by the beans. I wish I had a measurement for you. Sorry.
Reply
Lizzy – Glad you both enjoyed it!
Reply
I’m making this soup now and its looking pretty watery. I followed the ratio…I may have to thicken it up.
Reply
Do what works for you. I like my soups brothy, but you can always add more. This is just a starting point.
Reply
I love some veggie soup. Since we started eating clean I quit using all can veggies and switched to fresh, except for fresh frozen sweet white corn, I am not going to strip corn for soup sorry. My ingredients are usually always the same, the leanest beef or venison, carrots, green beans, baby red potatoes, a sweet onion, frozen corn and a few cups of black beans. I usually cook a batch of dried beans on the weekend and use them all week long in different things. But my problem was now that everything was fresh I had no liquid, I watch added salt very seriously, I found and actually love using stock instead of broth and bullion. It comes in veggie, chicken, beef and seafood. Very, very low sodium and awesome taste. Salt, pepper and what ever else you want to add it makes for a great soup.
Reply
Jere – Sounds wonderful! Stock is great for many things in the kitchen. I make it whenever possible.
Reply
I wish I could find a recipe like this but for the slow cooker
Reply
Amanda – It would be the same principle. The only thing you wouldn’t want to add to the cooking process until later would be things like pasta or grains because they won’t hold up for hours and hours.
Reply
