Veggie Soup Recipe
Hearty Anti-Inflammatory Vegetable Soup - A comforting, nutrient-dense soup that turns simple whole vegetables into a deeply satisfying meal. A vibrant mix of chopped cabbage, green beans, broccoli, celery, and a meaty portobello mushroom is simmered in high-quality chicken broth and diced tomatoes, then brought to life with a savory splash of liquid aminos for a rich, umami-packed flavor profiles.
Ingredients
- 1/2 cabbage chopped
- 1 large can diced tomatoes (with juice) (I like Muir Glen brand)
- 2 cups fresh green beans
- 1 cup broccoli
- 3-4 stalks celery
- 1 Portobello mushroom
- 1/2-1 onion chopped
- 1/2 cup Braggs Amino Acid
- 1 carton Pacific brand chicken broth
Instructions
- Combine all veggies in a pot and simmer until veggies are tender.
Notes
This soup recipe is a complete meal. It is packed with anti-inflammatory compounds from the antioxidant-rich broccoli, cabbage, and celery, which help support natural detoxification and digestive health. The high-quality broth with a generous variety of raw vegetables provides a low-glycemic, fiber-filled, and gluten-free dish that nourishes the body while remaining light and clean.
How to Serve: Enjoy this soup piping hot as a satisfying, veggie-forward main dish on its own. For a complete dinner experience, you can serve it with a fresh green salad or top each bowl with shredded chicken or a few slices of fresh avocado to add a touch of healthy fats and extra protein.
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