Cook: 40 minutes Ready in: 40 Minutes

Vegetable Soup

1 tablespoon Olive Oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 cups green beans, trimmed and chopped (or asparagus)
1 28-ounce can diced tomatoes
4 cups vegetable stock
1 ½ teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
4 cups of kale, stemmed and chopped (or spinach)
2 tablespoons fresh parsley, chopped


  • heat up large pot over med-high heat and add olive oil
  • throw onion, carrot and celery and cook for 3-5 minutes or until onions are translucent
  • add in garlic and bell pepper and cook for 1 minute
  • add in green beans and cook for another minute
  • top with diced tomatoes, vegetable stock and spices and give it a stir
  • bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes
  • add in kale and cook for 5 more minutes (it will wilt)
  • top with fresh parsley and serve warm
  • will keep for a week in refrigerator and freezes well for several months

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Inspired Health Group

3671 Southwestern Blvd.
Suites 101 & 213
Orchard Park, NY 14127-1752

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