Recipe for Homemade Vegetable Soup

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How have I gone fourteen years giving you recipes and yet not give you a recipe for homemade vegetable soup?

I tell you the truth when I say we ate the whole pot to the last drop, and I think I personally ate six bowls, because I have the secret for an easy, delicious soup broth and you won’t believe how easy it is.

Homemade Vegetable Soup from Spinach Tiger

Before I list my ingredients, keep in mind you can replace or add in more ingredients as you see fit. There are no hard and fast rules for vegetable soup vegetables, but I do have a few tips on how to make sure the soup has flavor with a good broth.

Making the Best EASY Soup Broth

While the vegetables you add will certainly add flavor to your broth, you want to start with as much flavor as possible. This is why I do this:

  • 2 Quarts of organic boxed broth (chicken, beef, or vegetable broth).
  • 1 large can of tomatoes. (I squeeze the tomatoes with my hands and add in all the juices). I prefer using San Marzano Tomatoes, but you could also add in a good tomato puree. It’s the mix of the broth with tomato that tastes so good.
Homemade Vegetable Soup (Low Carb)

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Homemade Vegetable Soup from Spinach Tiger
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Homemade Vegetable Soup

Paleo, Low Carb Vegetable Soup, Easy
Prep Time20 minutes
Cook Time2 hours
Course: Soup
Cuisine: American
Keyword: vegetable soup
Servings: 8 Servings


  • 2 tablespoons olive oil
  • 2 quarts chicken broth
  • 1 16 oz can San Marzano Whole Tomatoes or tomato puree
  • 1 onion chopped
  • 2 celery stalks diced
  • 4 carrots diced
  • 1 turnip
  • 2 tablespoons olive oil
  • 1 whole cauliflower head
  • 1 cup chopped kale
  • 1 teaspoon salt more to taste
  • 1/2 teaspoon black pepper more to taste
  • 1 cup frozen peas optional
  • parsley
  • 1/2 cup pecorino romano for serving
  • 1 teaspoon red chili flakes to add extra heat
  • 1 cup frozen peas or white beans optional


  • Put oil, broth, and tomatoes in dutch oven (or crock pot). Use your hands to break up the tomatoes out of the can and include all the juice.
  • Add carrot coins, cauliflower cut into bite-sized pieces, diced celery and diced onion.
  • Season with herbs, spices, salt and pepper.
  • Cook low and slow for two hours or four hours on low in crock pot.
  • Add peeled, cubed turnip in the last hour.
  • Add frozen peas or canned white beans. Rinse beans before adding. Add peas in the last 30 minutes. You can add the beans anytime.
  • Make sure kale is ripped into bite-sized pieces. If using Tuscan kale, remove the rib.
  • Add kale in last hour also.
  • Add in red chili flakes if you want to add heat. You can add a dash or up to a teaspoon.
  • Serve with grated parmesan cheese or pecorino. If you use pecorino, consider its saltiness before adding more salt.


Regarding vegetables. You can delete something you don’t have or like and add in other veggies such as broccoli, cabbage, or green beans. Make sure everything is bite-sized.

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