Loaded Veggie Soup

I had one of those “surprise! You’re busy” weekends. I had planned on a nice low-key weekend when I’d take a long bath, start packing for my trip, and load up on veggies before the terrible that lies ahead of me. Instead I rushed around to Josh’s family Christmas, a birthday party, cleaning the house, baking, Christmas shopping — just moving nonstop.

Loaded Veggie Soup @hiddenfruitnveg

Aaaaaand there were shockingly few veggies in  my weekend. At the birthday, Josh and I split a veggie sub (which was more like a braided calzone, and I’ll definitely be recreating that!) which was probably the only vegetables I had all weekend. Josh’s family is big on bread, meat, potatoes, and eggs which meant that I had a plate of “sweet potatoes” (which were mostly sugar…), pickled green beans, and eggs. Let’s just say, it was not a healthy weekend and I’d like an IV of green juice, please.

Loaded Veggie Soup @hiddenfruitnveg

Cut to this soup (which I sadly, didn’t eat today. Why didn’t I freeze some of this for later?!). I’m dreaming about it, so chock full of veggies. It’s exactly what you need leading up to this holiday season full of cookies and other deliciousness, because I’m pretty positive that if you eat double veggies today, you can have double cookies tomorrow. It’s basic math.

Loaded Veggie Soup @hiddenfruitnveg

Loaded Veggie Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 4 c vegetable broth
  • 2 small zucchini, cut into half moons
  • 15 oz can or 1½ c cooked kidney beans, rinsed
  • 15 oz can or 1½ c cooked cannellini beans, rinsed
  • 1 cauliflower, cut into ½ inch pieces
  • 15 oz can diced tomatoes with liquid
  • 1½ tbsp. Italian seasoning
  • ½ tsp onion powder
  • 1½ tsp garlic powder
  • 2 large handfuls baby spinach
  • 2 large handfuls baby kale
  • salt and pepper, to taste
  • Optional: nutritional yeast or parmesan cheese

  1. Combine everything except the spinach and kale in a large soup pot. Cover and cook over medium for about 20 minutes until cauliflower is done to your liking.
  2. Uncover and add the spinach and baby kale. Stir in and cook an additional 5 minutes, until wilted.
  3. Taste, seasoning with salt and pepper based on your preferences.
  4. Optional, grate a little parmesan cheese on top or stir in some nutritional yeast (vegan) before serving.

The nutritional estimate looks a little high, but a large portion of the calories come from the beans.
One serving has almost a whole day’s worth of fiber!

Nutrition Information
Serving size: 1½ c Calories: 380 Fat: 2 Carbohydrates: 67 Fiber: 22 Protein: 28


Tagged with:

    Julia Dec 10, 2014

    I hear ya on needing veggies in a bad way…if i go a day without vegetables, my body craves them like whoa. This soup looks like the perfect comforting way of getting the ol’ veggie infusion!!

    Joanne Dec 09, 2014

    Whenever I go to the.boy’s family it’s like that…and leaves me craving ALL THE GREENS. I think you need another batch of this soup, and quick!

    marcie Dec 08, 2014

    I love this loaded veggie soup! I need it after all of the baking that’s been going on. Pinning. 🙂

    Medha @ Whisk & Shout Dec 08, 2014

    On sundays in December, my friends and I do “souperbowl sundays” where we get together eat soup and this looks like my next recipe! yum 🙂

    Joanna @Makingmine Dec 08, 2014

    This reminds me of my favorite minestrone soup – but I like the additions of cauliflower and kale! YUM!