The Best Vegetable Soup with Bone Broth
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.
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.
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.