Green Soup

Suzy MacFarland


This is one of my favorite soups and a good base for adding chicken, sausage, pork roast bits, or tofu.
With or without the added protein, it is delicious and so satisfying especially for dieters or a nice meal for meatless evenings.
Note: Some of my photos are stock photos until I make the dish again and remember to take a picture.
Sometimes I get busy in the kitchen and forget.
Case in point, the floating carrot in the pic LOL
Thank you for your indulgence. : )


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


  • 1 large
    green bell pepper, chopped
  • 1 lb
    tomatillos, fresh quartered
  • 1 small
    chayote, diced
  • 1 bunch
    scallions, diced green part only
  • 1/4 small
    cabbage, shredded
  • 3 stalk(s)
    celery, diced
  • 2 small
    cans anaheim chiles chopped
  • 1 bunch
    kale, chard, collards or mustard greens, chopped
  • 1 small
    jalapeno chopped
  • 2 medium
    zucchini diced
  • 1 medium
    yellow onion, chopped
  • 2 large
    fresh red tomatoes, skinned and chopped or canned
  • 1 can(s)
    black beans (op)
  • 2 Tbsp
    coconut oil
  • 2-4 tsp
    better than bouillon any flavor
  • 1 pkg
    queso fresco, or other fesh cheese crumbled (op.)
  • 2 Tbsp
    heavy cream (op.)

How to Make Green Soup


  1. In your dutch oven or large pot, add the coconut oil, onions, celery, bell peppers, chayote and jalapeno.

    Stir fry until the onions are translucent and the other veggies are semi soft.

    Now add the zucchini, cabbage, tomatillos.

    Cover and "Sweat" this mixture for 30 minutes on the lowest simmer possible.
    (This is an old Irish technique that keeps the color and flavor of the veggies).

    Turn the heat to low and add the tomatoes, Anaheim chiles, black beans, chard (or other greens).

    Simmer on low until greens are wilted and tomatoes are broken down.

    Now, add the water as much or as little as you like, add the bouillon (one scant teaspoon per cup of liquid or to taste) now and stir until dissolved.

    Be sure to taste your soup to see if it needs salt, pepper or other seasoning. Bouillon has salt so I never add more.

    Ladle in to soup bowls and top with scallion greens and your favorite herb(s).

    Queso Fresco or other fresh Mexican cheese is a terrific topper also.
  2. After serving up the soup, cooked and heated proteins like bacon, sausage, chorizo, chicken, roast meats or tofu can be added. This is a good time to add leftover meats.

    Adding these proteins at the end allows everyone to have their favorite meat or vegetarian addition. The other night, I sauteed chopped canadian bacon, left over pepperoni, and Italian sauage.

    This is even more flavorful, I think, than the typical dieter's cabbage soup and guilt and gluten free!

    This great without it but if you are daring and not dieting, add a couple of tablespoons of heavy cream. It is amazing! Fat free sour cream is good too comes with no guilt.

    I hope you enjoy one of our family favorites too!

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