This healthy vegetable soup is naturally vegan and low carb, made with fresh vegetables, veggie broth, and a few pantry ingredients. It’s budget-friendly, freezer-friendly, and can be made any season with always-available grocery store produce. Meal prep this easy soup recipe and eat ALL the veggies for days. Veggie soup recipe includes Instant Pot and Stove Instructions.
Refrigerate veggie soup in an airtight container up to 5 days.
To freeze, store in freezer-safe containers for up to 3 months.
Yield: 8 cupsServing size: 1 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.RECIPE NOTES:We freeze this soup in quart-sized Ziploc bags. It's perfect for thawing and reheating on a very busy weeknight. The veggies maintain their tenderness and the soup was even more flavorful!