I keep soup like this in my house almost all the time.  I make a big pot once a week, and I eat it almost every day.
DSC_0285It’s great for lunch.  You can add a little leftover chicken if you want to have a little protein.  Or some leftover pasta if you want more carbohydrates.  I also love to add 1/4 cup kidney beans, black beans or chick peas to my bowl of soup.  That’s a great way to bump up the nourishment!

It’s really low in calories and it’s filling.  I eat it as a snack in the afternoon to keep me away from sugary treats, and to stave off hunger before dinner time.




It also freezes well in Ziploc bags.

DSC_0208This recipe makes about 1 1/2 gallons.  I make it in my large, 6 1/2 quart pot.

You’ll need:

2 cups chopped onion

1 cup chopped carrot

2 cups chopped red bell pepper

1 cup chopped zucchini

1 cup chopped yellow squash

2 cups chopped cabbage

1 1/2 cups chopped kale

1 tablespoon olive oil

8 cups chicken or vegetable stock

28 ounce can tomatoes in juice

4 cups water

2 teaspoons garlic powder

1 teaspoon chili powder

2 teaspoons salt, or more, to taste

DSC_0216Chop all your vegetables.  This is a little time-consuming, so just set up your chopping space, stay organized and listen to a good podcast or something.

DSC_0230Saute the carrots, onion and red bell pepper in 1 Tablespoon olive oil.  Let them get semi-soft.

DSC_0244Add the 8 cups chicken broth and the can of tomatoes with all the juice.  Bring back to a simmer and add the yellow squash and zucchini.

DSC_0247Add the cabbage and kale, and 4 cups of water, and just let it all simmer for about 25 minutes.  Add the garlic powder (2 tsp), the chili powder (1 tsp) and the salt (2 or more tsp).  Let it simmer for about five more minutes and taste it to make sure it’s just right.
DSC_0283I keep this in jars in my fridge where it keeps for about a week.


Sometimes all you need is a simple vegetable soup to get you going on the right foot.





  1. I just made this and it is sooo yummy! I was curious about the chili powder in it-never would of thought to add that. But I did and the flavors are perfect. It’s the best homemade vegetable soup I have made thanks to your recipe!

    1. Thank you, Wendy!!!! I so appreciate your feedback! About the chili power – I keep all my spices in a drawer and when I’m creating a recipe I open the drawer, taste the recipe and just look to see what should be added. I’ve found that you can rarely go wrong with chili powder! 🙂