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Vegetable Soup

Ready In: 35 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar

This soup is an easy way to use up extra vegetables you have at home.

What you'll need

Cutting board
Sharp knife
Measuring spoons
Measuring cups
Large pot (stockpot) with lid


Serves 6
3 Tomatoes chopped
1/4 cup Onion chopped
1 clove Garlic
1/4 teaspoon Salt or to taste
1/4 cup Water
1 tablespoon Olive Oil
3 Carrots cubed
1 Chayote cubed
3 Zucchini cubed
2 cups Chard chopped
2 cups Chicken Broth
2 1/4 cups Water
1/4 cup Fresh Cilantro cut and discard the bottom 2 inches of the stems, chopped


1.In a blender: add tomatoes, onion, garlic, salt, and ¼ cup of water and blend well.
2.In a large pot, over medium heat: heat olive oil.
3.Add sauce (from step #1) and bring to a simmer.
4.Add cut carrots, chayote, zucchini, chard, chicken broth and 2¼ cups of water.
5.Bring to a boil, cover, bring heat down to medium-low; cook until vegetables are tender but still crisp.
6.Turn heat off, add cilantro, cover and let sit for 2 minutes.

Chef's Tips

  • To garnish and add flavor: top individual portions with sliced avocados, cotija cheese, or fresh lemon juice.

Nutrition Facts

Serving Size 1

Serving Per Container 6

Amount Per Serving
Calories 80
% Daily Value*
Total Fat 3 g4%
Sodium 540 mg23%
Total Carbohydrate 12 g4%
Dietary Fiber 4 g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: