Emily's Favorite Vegetable Soup Recipe | Yummly
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Emily's Favorite Vegetable Soup

Val: "Love it! Made it as a postpartum meal for a new m…" Read More
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  • 48 ounces organic carrots (juiced, divided in half)
  • 30 ounces diced tomatoes (unsalted preferably)
  • 2 onions (diced)
  • 4 cloves garlic (minced)
  • 4 celery stalks (finely sliced)
  • 16 ounces sliced mushrooms
  • 2 red peppers (diced)
  • 4 carrots (sliced)
  • 2 zucchinis (small, sliced)
  • 2 bunches kale (thinly sliced, remove stems first)
  • 1 bunch fresh basil (sliced)
  • 12 ounces veggies (packages of the following frozen, : corn, peas, lima beans, broccoli)
  • 1 butternut squash
  • 2 tablespoons no-salt seasoning (original or table blend for starters)
  • 45 ounces beans (no-salt, black, kidney, garbanzo, etc.)
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    Val a month ago
    Love it! Made it as a postpartum meal for a new mama. It was perfect.
    Aggman05 7 months ago
    Very good recipe. The carrot juice was good but I added some vegetable stock. This allowed for more soupiness. Also added more spices and salt. Overall great amount of vegetables and flavor.
    Patricia Smucker 8 months ago
    Much better than I thought - the carrot juice made it sweet and delicious - definitely worth a try
    S Alston 10 months ago
    Delicious!!!!! It was my first time making soup from scratch. I changed a few ingredients but it was still very good.