There’s something incredibly comforting about a bowl of hot vegetable soup, but when I make mine with rich, homemade bone broth, it takes the flavor and nourishment to a whole new level.
I always turn to this recipe when I need a hearty reset—whether it’s a chilly evening, a busy week, or I’m just craving something wholesome and grounding. This isn’t just any veggie soup; the bone broth gives it a deeply savory base that’s packed with minerals and collagen, making every spoonful as nourishing as it is delicious.
I love how versatile it is too—I can toss in whatever veggies I have on hand and still end up with a satisfying, soul-warming meal. Let me show you how I bring this cozy, nutrient-dense soup to life in my kitchen.
How To Vegetable Soup With Bone Broth?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: International
Yield: 6 servings
Equipment Needed
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 bell pepper (any color), diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups bone broth (chicken, beef, or vegetable)
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach
- 1 can (15 ounces) cannellini or kidney beans, drained and rinsed (optional)
- Fresh parsley, chopped, for garnish
Instructions
Sauté The Aromatics
In a large stockpot over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add The Vegetables
Incorporate the sliced carrots and celery into the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften. Add the diced zucchini, bell pepper, and green beans, cooking for another 3 minutes.
Pour In Liquids And Seasonings
Pour in the bone broth and water, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes with their juices. Stir in the dried thyme, basil, oregano, salt, and pepper.
Simmer The Soup
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25 minutes, allowing the flavors to meld and the vegetables to become tender.
Add Leafy Greens And Beans
Stir in the chopped kale or spinach and the drained beans, if using. Cook for an additional 5 minutes until the greens are wilted and the beans are heated through.
Serve
Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts Of Vegetable Soup With Bone Broth
- Calories: 150 kcal
- Total Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 600 mg
- Total Carbohydrates: 20 g
- Dietary Fiber: 6 g
- Sugars: 8 g
- Protein: 8 g
Serving Suggestions Of Vegetable Soup With Bone Broth
Crusty Whole-Grain Bread: Perfect for dipping and soaking up the flavorful broth.
Grated Parmesan Cheese: Sprinkle on top for added richness.
Side Salad: A simple green salad with a light vinaigrette complements the soup well.
Tips And Variations Of Vegetable Soup With Bone Broth
Vegetable Variations: Feel free to use seasonal vegetables or whatever you have on hand. Squash, potatoes, or peas make excellent additions.
Protein Boost: Add shredded cooked chicken or diced tofu for extra protein.
Grain Addition: Stir in cooked quinoa, barley, or rice to make the soup more filling.
Spice It Up: Add a pinch of red pepper flakes for a subtle heat.
Note
For a vegetarian version, substitute the bone broth with a rich vegetable broth. While it won’t have the same collagen benefits, it will still be a nourishing and delicious soup.
Conclusion
This vegetable soup with bone broth is a versatile and nourishing dish that brings together the wholesome flavors of fresh vegetables and the health benefits of bone broth.
It’s perfect for a cozy meal and can be adapted to suit various dietary preferences and seasonal ingredients. Enjoy this hearty soup as a comforting staple in your recipe collection.
Vegetable Soup With Bone Broth
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients Â
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 bell pepper any color, diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 4 cups bone broth chicken, beef, or vegetable
- 2 cups water
- 1 can 14.5 ounces diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups chopped kale or spinach
- 1 can 15 ounces cannellini or kidney beans, drained and rinsed (optional)
- Fresh parsley chopped, for garnish
InstructionsÂ
Sauté The Aromatics
- In a large stockpot over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add The Vegetables
- Incorporate the sliced carrots and celery into the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften. Add the diced zucchini, bell pepper, and green beans, cooking for another 3 minutes.
Pour In Liquids And Seasonings
- Pour in the bone broth and water, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes with their juices. Stir in the dried thyme, basil, oregano, salt, and pepper.
Simmer The Soup
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25 minutes, allowing the flavors to meld and the vegetables to become tender.
Add Leafy Greens And Beans
- Stir in the chopped kale or spinach and the drained beans, if using. Cook for an additional 5 minutes until the greens are wilted and the beans are heated through.
Serve
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.