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Very Veggie Soup

Total Time

Prep: 20 min. Cook: 35 min.


6 servings (2 quarts)

“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


  • 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.

Nutrition Facts

2 cups: 134 calories, 2g fat (0 saturated fat), 0 cholesterol, 1527mg sodium, 24g carbohydrate (13g sugars, 7g fiber), 10g protein.

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