Classic Vegetable Soup

Make a big batch of this skinny vegetable soup and snack on it once a day! Your body and bank account will thank you!

Classic Vegetable Soup

  • Servings: 6-8
  • Difficulty: Easy
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  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 cup baby lima beans (frozen)
  • 1 cup green beans(frozen)
  • 1 cup sweet peas(frozen)
  • 1 cup corn(frozen)
  • 1/2 cup barley (quick cooking)-optional
  • 4 cups vegetable broth
  • 2 cups crushed tomatoes
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Rinse frozen vegetables and set aside
  • In a Dutch oven on medium heat, sauté onions, celery, carrots till semi-tender
  • Add bay leaves and broth to Dutch oven and cook for 10 additional minutes
  • Add crushed tomatoes and frozen vegetables
  • Bring to boil for 5 minutes; allow to simmer on low for 10 minutes
  • Add barley and continue to simmer until barley is done
  • Season with salt and pepper to taste; remove bay leaves, and serve
  • Use organic frozen vegetables
  • The inclusion of carrots and corn provide a hint of natural sweetness; if you prefer a heartier, or more savory flavor, substitute them with sliced mushrooms
  • The addition of barley (or any grain) will result in the soup thickening; feel free to add more water, broth or tomatoes
  • The following is an estimate of nutrients in a one-cup serving.

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