Easy Vegetable Soup for a Week

Natasha Nalley


This recipe was from a "diet" that I got from our local hospital. It was recommended for patients who were to undergo major surgery, to clean out their system. It makes a lot of soup. It's a very good "Base" for anything you might want to add. Try Chorizo sausage, shrimp or other spices. You can also freeze potions of it and use as needed.

★★★★★ 2 votes
Many Many servings
20 Min
35 Min


2 can(s)
diced tomatoes. i use 1 can jalapeno pepper flavor for added spice and one italian herb.
3 - 4
green onions, diced (green and white parts)
2 box
chicken broth
envelope dry lipton soup mix, chicken noodle flavor
1 bunch
celery, diced/chopped
2 can(s)
green beans, juice and all
2 lb
carrots - sliced about a half inch thick
green peppers, diced in large pieces
enough water to cover vegetables and fill pot


1Do use the flavors of tomatoes I did. You will get a very spicy and flavorful soup. Use a Very large stock pot. Season to taste with salt and pepper.
2Cut vegetables into small to medium pieces. Put everything together into stock pot.
3Cover with water. Boil fast for 10 minutes
4Reduce to a simmer and cook until veggies are tender, about 1/2 hr.
5If desired, you can reduce the amount of carrots by about 1 lb and add 1/2 head cabbage, cut in 1 inch pieces.
6Recipe can be halved. This is a very forgiving soup. You can add more or less of the fresh veggies you like. It doesn't need much additional seasoning, because the dry soup mix and the spicy tomatoes add lots of flavor. If you do want to add more seasoning, use any combination of parsley, Italian seasoning, Worcestershire or hot sauce.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy