Go-To Vegetable Soup

Prep Time

15 min

Prep Notes

Wash all the veggie first. Then you can chop as you go.

Cooking Time

30 min


8 Servings


Carrots, onion, garlic, celery, potatoes, kale, cauliflower, red bell pepper and/or any vegetables you like

Black beans

Fresh flat leaf parsley

2 Vegan bouillon cubes

sea salt

black pepper

olive oil

turmeric, sage, rosemary, thyme



Saute onions, carrot & celery in olive oil with some salt & pepper. 

Add potatoes and dry herbs & spices, and stir to coat evenly. 

Add bell pepper and cauliflower and stir. 

Add water, kale and beans. Bring to a boil. 

Add the bouillon cube and reduce heat to medium. Cook until potatoes are done, about 5 min. 

Add freshly chopped parsley. 

After all vegetables are cooked to your liking, broth is salty enough and the broth-to-veggie ratio if just right, drizzle more olive oil over the top of the soup to create a shiny, beautiful looking creation. 

Serve & enjoy!


One of my favorite things to make in the kitchen, especially on a chilly, cloudy day, is this soup. It's so easy and you can use anything you have on hand. I usually make a big pot to be sure there are leftovers. A few years ago I watched a video of Garbrielle Hamilton making a seasonal winter soup with whatever she could find at the farmers market. The two tricks I really remembered were: 1. use a flavorful broth or bouillion, and 2. drizzle olive oil over the soup at the very end. As she put it, this brings the soup from Susie healthnut to Oh Yeah!


Jennifer Halverson