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Fall Vegetable Soup

Oct 20, 2015

This is one of my favorite vegetable soups and a great way to keep you healthy through cold and flu season thanks to all the vitamin rich vegetables!


  • 1 tbs. olive oil
  • 2 medium zucchini
  • 1 carrot
  • 2 bell peppers (I used one yellow and one red)
  • 3-4 cups chopped kale
  • 2 14.5 oz cans diced and no salt added tomatoes
  • 32 fl. oz container of vegetable broth
  • 1/4 cup fresh basil
  • 1 15 oz can organic Northern beans
  • Sea salt and pepper


  1. In a large pot warm your tbs. of olive oil.
  2. Add in your chopped carrot, chopped bell peppers, and zucchini and saute for 5 minutes.
  3. Add in the kale and diced tomatoes and stir occasionally 4 minutes longer.
  4. Add in your vegetable broth. Use your judgement on how much broth you prefer. I like my soup thick so I used around 1/2 of the broth. If you like your soup thinner add in the full container.
  5. Add in your fresh basil, beans, sea salt, and pepper to your liking.
  6. Let your soup simmer over low heat for 10-20 minutes.


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