Back to Very Veggie Soup

Print Options


Card Sizes

Very Veggie Soup Recipe

Very Veggie Soup Recipe

“I created this soup in an effort to make my family's diet healthier. We have a bowl for lunch or with our dinner. It helps us get our daily helping of vegetables, and its delicious!” —Jaime Sargent, Farmington, New York
TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD:6 servings


  • 1 medium zucchini, chopped
  • 1-1/3 cups chopped fresh mushrooms
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 4 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 1 package (16 ounces) frozen chopped broccoli, thawed
  • 2 medium carrots, shredded
  • 1 cup meatless spaghetti sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon adobo seasoning
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • Parmesan cheese


  • 1. In a Dutch oven, saute the zucchini, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
  • 2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese. Yield: 6 servings (2 quarts).

Nutritional Facts

2 cups (calculated without cheese) equals 134 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,527 mg sodium, 24 g carbohydrate, 7 g fiber, 10 g protein.