Vegetable Soup Recipe

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Makes 8, 1 ½ cup servings

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1 large onion
2 carrots, peeled
1 medium potato with skin
¼ pound green beans, trimmed
1 head broccoli
1 tomato
1 green pepper
1 zucchini
1 cup frozen corn
½ cup frozen peas
4 bouillon cubes (chicken, beef, vegetable)
5 cups water
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste


Cut onion in half, peel off skin, and slice. Slice carrots into ¼ inch slices. Cut potato, green beans, and broccoli into ½ inch chunks. Chop green pepper and zucchini. Place onion, carrots, potato, green beans, broccoli, tomato, green pepper, zucchini, corn, and peas into a large stockpot.

Add bouillon cubes, water, marjoram and thyme and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes or until potatoes are cooked through.

Enjoy immediately or freeze for later consumption.

Nutrition Facts

79 calories, 0.5 g fat, 0.0 g saturated fat, 17.1 g carbohydrates, 4.4 g sugar, 3.3 g protein, 3.9 g fiber, 338 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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