Garden Vegetable Soup
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Garden Vegetable Soup

Submitted by: Amy Gandy

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 10

Nice hearty all veggie soup.


  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 2 lrg. carrot, fresh, organic
  • 1 lrg. onion, any type, organic
  • 4 tsp. garlic, fresh, organic
  • 4 c. cabbage, fresh, organic
  • 1 tsp. oregano, dried, organic
  • 1 tsp. sea salt, unrefined and pure
  • 2 celery stalk, fresh, organic
  • 1/2 med. bell pepper, red, fresh, organic
  • 1 zucchini, fresh, organic
  • 48 fl oz. chicken broth, organic, free-range
  • 14 oz. tomatoes, diced, canned, organic
  • 1 c. green beans, fresh, organic


Melt coconut oil in Dutch oven on medium high. Add carrots, onions, celery, red pepper, and garlic and cook for about 5 minutes. Add all the remaining ingredients except the zucchini and bring to a boil. Cover, reduce the heat to medium, and simmer for about 15 minutes or until the beans are tender. Add zucchini and cook until tender.