Vegetable Soup

Serves 6


1 tbsp. extra virgin olive oil

1 small yellow onion, diced

2 cloves fresh garlic

1 cup carrots, cut

1 cup parsnips, cut (or 1 more cup carrots)

1 small tomato, diced

2 cups okra, cut

2 small potatoes, diced

1 cup green beans, cut

1 cup corn (about 1 medium ear)

1 cup peas, fresh or frozen

½ tsp. onion powder

¼ tsp. ground ginger

¼ tsp. ground turmeric

½ tsp. salt

¼ tsp. black pepper

2 tbsp. fresh herbs of choice, chopped (thyme, sage, oregano, rosemary, and basil are a great combination)

8 cups low-sodium vegetable or chicken broth



  1. Heat olive oil in a large pot over medium heat
  2. Add onions, carrots, and parsnips and sauté for 4 minutes, then add garlic and sauté for 1 more minute
  3. Add in vegetable or chicken broth, tomato, okra, potatoes, green beans, onion powder, ginger, turmeric, salt, pepper and herbs of choice
  4. Bring soup to a boil for 3 minutes, then reduce to medium-low heat, cover, and let simmer until potatoes are tender- about 30 minutes
  5. Add corn and peas, reduce heat to low, cover and allow to cook for 30 more minutes
  6. Serve warm and enjoy!