Filled with colorful vegetables, collagen-rich bone broth, and plenty of flavor, this healthy vegetable soup is nourishing, cozy, and perfect for any chilly day. It’s an easy, adaptable recipe that works with whatever vegetables are in season, or what you have on hand, and can be adjusted to suit many different dietary needs.
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Bone broth is one of those ingredients that fits so many different needs. It’s perfect if you follow a nose-to-tail approach, want to experience the health benefits of eating more collagen and gelatin to support gut health and healing, or simply love having a flavorful base for soups and stews that’s affordable and easy to make. You can find my simple Instant Pot bone broth recipe in this post!
I use bone broth for many different recipes, even popsicles and hot cocoa! But my favorite way to use my weekly batch is in soups. Cozy, nourishing, and so satisfying, soups are a simple and frugal way to fill your family’s bowls with comfort and nutrients.
For more bone broth an veggies soups ideas make sure to check out my Instant Pot Leftover Turkey Soup, my Carrot Tops Soup with Bone Broth and Ginger and my Paleo Gut-Healthy Creamy Carrot and Ginger Soup.
Why You’ll Love This Soup
I remember growing up, I never really liked vegetable soup. It was always watery, low on salt and fats, and not very comforting (sorry, mom!). But this vegetable soup is nothing like that bland, watery version that feels like a punishment. It’s hearty, wholesome, and full of flavor! The bone broth adds incredible depth, richness, and nourishment, while all the colorful vegetables make it as beautiful as it is good for you. Plus, it’s naturally grain-free and gluten-free!
Packed with vitamins, minerals, and antioxidants from the vegetables, plus collagen, amino acids, and healthy fats from the bone broth and tallow (or butter), this soup truly is the best of both worlds. Add some shredded chicken, or serve it alongside meat, eggs, or fish for a protein-rich, nourishing meal that comforts your body with every warm spoonful.
When it comes to vegetable soups, there are countless variations depending on what you have on hand and what you love. The beauty of this recipe is its flexibility: you can easily tailor it to your taste, what’s in season, or any specific needs.
Keep reading for my favorite tips on choosing vegetables to make this soup flavorful, balanced, and perfect every time.
Ingredients and Variations For This Vegetable Soup with Bone Broth
This vegetable soup is meant to be flexible and forgiving, a “clean out the fridge” recipe that turns humble ingredients into something delicious and nourishing. You can use whatever you have on hand and make it a little different each time. Here’s my general guideline.
Basic ingredients
Onion. Any kind of onion works beautifully, adding sweetness and depth. For a FODMAP-friendly option, skip the onion and stir in chopped green onions or chives at the end instead.
Carrots. A must in any soup for their natural sweetness, bright color, and nutrients.
Celery. A soup classic that adds aroma and balance. Omit if you don’t have it on hand.
Garlic (optional). Brings cozy flavor and a natural immune boost. Leave it out if you prefer a milder taste or want to make the soup low-FODMAP.
Tomatoes (optional). Use one small can of diced tomatoes (with liquid) or a few chopped fresh tomatoes for brightness and a hint of acidity that balances the sweetness of the vegetables. For a lighter, milder soup, simply omit.
Bone broth. The heart of this soup! Use homemade bone broth or chicken feet broth for a collagen-rich, and tasty nourishing base. If using store-bought, choose a good-quality unsalted version like Kettle & Fire and adjust the salt accordingly.
Tallow, butter, or ghee. Adds healthy fats and rich flavor. For GAPS or gut-healing diets, increase the fat slightly. You can also drizzle olive oil before serving for extra flavor and nutrition.
Salt, pepper, and herbs. Use a good natural salt like Redmond Real Salt . Black pepper adds warmth, while herbs bring the soup to life. Basil and oregano are great for a fresher flavor; sage, rosemary, and bay leaf create a cozy, hearty taste. You can also add some ginger for a fun twist. Finish with chopped parsley for a bright pop of color and freshness.
Extra vegetables
For the remaining veggies in this soup, I like to think in color. This makes the soup perfectly adaptable to what you have and like, while making it beautiful and flavorful every time!
Something green: peas, green beans, kale, spinach, or broccoli. I love using peas and green beans together for a sweet, hearty combo. Avoid peas if you’re keeping the soup low-carb or FODMAP-friendly.
Something orange: sweet potatoes, squash, or pumpkin add sweetness and natural thickness. Butternut squash is a great option for a lower-carb, GAPS- and FODMAP-friendly version. Extra carrots work too!
Something white: potatoes, parsnips, turnips, zucchini, or cauliflower. Potatoes are classic, parsnips and turnips add an aromatic twist, while zucchini or cauliflower are perfect for a low-carb soup.
Something purple (optional): for extra color and antioxidants, toss in some shredded purple cabbage or diced purple yam. Replace an orange vegetable or add extra bone broth to keep the balance right.
Tools You May Need
Cutting board, knife(s), peeler.
Large pot with lid.
How to Make This Vegetable Soup with Bone Broth
Step 1: Gather and prepare all your ingredients. Finely chop onion, garlic, and herbs. Dice root vegetables (carrots, potatoes, parsnips, squash, etc.) into small ½-inch cubes so they cook evenly. Chop leafy greens into bite-size pieces and cut green beans into 1-inch pieces.
Step 2: In a large pot, melt tallow, ghee, or butter over medium heat. Add onion, carrot, and celery. Sauté for about 5 minutes, until softened and fragrant. Add garlic and cook for another 30 seconds.
Step 3: Stir in your white, orange, and (if using) purple vegetables, salt, pepper, herbs, tomatoes (if using), and bone broth. Bring to a boil, then reduce heat, and simmer for about 20 minutes, until the vegetables are tender.
Step 4: Stir in the green vegetables (peas, kale, spinach, or green beans) and cook for another 5–10 minutes, just until tender.
Step 5: Taste and adjust seasoning. Serve warm, drizzled with melted butter or olive oil, and garnish with parsley or a sprinkle of parmesan for extra richness.
Notes
Use homemade chicken or beef bone broth (or chicken feet broth) for the best flavor and nutrition. Adjust salt if your broth is already seasoned.
For a cozy, naturally sweet fall soup, use squash, potatoes, and peas with sage and rosemary, and skip the tomatoes.
For a lighter and fresher, low-carb version, use kale or spinach, tomatoes, cauliflower, and a pinch of oregano and basil.
Mash a few chunks of potato or squash right in the pot before serving for a thicker soup.
Add shredded chicken or leftover roast meat to make this a one-pot meal.
This soup keeps well in the fridge for up to 5 days or can be frozen for up to 3 months. Reheat gently on the stovetop until hot before serving.
If you try this veggie soup with bone broth, I’d love to hear from you! Let me know which combination of vegetables is your favorite, and don’t forget to leave me a 5-star review if you liked this recipe!
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Printable Recipe Card
The Best Vegetable Soup with Bone Broth
Equipment
- large pot with lid
Ingredients
- 2 tbsp tallow ghee, or butter
- 1 medium onion diced
- 3 carrots sliced or diced (about 1½ cups)
- 1 celery stalk chopped
- 3 –4 cloves garlic minced
- 2 cups “orange” vegetables butternut squash, pumpkin, or sweet potato, diced
- 1 cup “white” vegetables potato, parsnip, turnip, or cauliflower, diced
- 2 cups “green” vegetables peas, green beans, kale, or spinach, chopped
- 1 can 14 oz diced tomatoes or 2–3 fresh tomatoes, chopped (optional)
- 6 cups bone broth
- 1 tsp salt or to taste
- ¼ tsp black pepper optional
- 1 –2 tsp fresh or dry herbs sage, thyme, rosemary, basil, bay, oregano, ginger
- Fresh chopped parsley for garnish
- Drizzle of olive oil or grated parmesan for serving optional
Instructions
- Gather and prepare all your ingredients. Finely chop onion, garlic, and herbs. Dice root vegetables (carrots, potatoes, parsnips, squash, etc.) into small ½-inch cubes so they cook evenly. Chop leafy greens into bite-size pieces and cut green beans into 1-inch pieces.
- In a large pot, melt tallow, ghee, or butter over medium heat. Add onion, carrot, and celery. Sauté for about 5 minutes, until softened and fragrant. Add garlic and cook for another 30 seconds.
- Stir in your white, orange, and (if using) purple vegetables, salt, pepper, herbs, tomatoes (if using), and bone broth. Bring to a boil, then reduce heat, and simmer for about 20 minutes, until the vegetables are tender.
- Stir in the green vegetables (peas, kale, spinach, or green beans) and cook for another 5–10 minutes, just until tender.
- Taste and adjust seasoning. Serve warm, drizzled with melted butter or olive oil, and garnish with parsley or a sprinkle of parmesan for extra richness.
