Jen's Vegetable Soup

Makes 10-12 servings
2 Tbl olive oil,
2 C carrots, chopped (can add more if you like)
3 C Seasoning Blend (has onions, celery, seasonings, peppers)
2 garlic cloves, smashed and chopped
Salt and pepper
1 can (49.5 oz) or 6 C of vegetable or chicken broth
3 bay leaves
½ tsp ground oregano
1 tsp thyme (dried leaves)
1 tsp basil (dried leaves)
1 – 1 ½ t red pepper
3 cans of tomatoes, do not drain
2 C frozen corn
1 C frozen broccoli
1 C frozen green beans
1- 1 ½ C frozen spinach, thawed,drained and chopped
1 can of black beans, drained and rinsed

Put 2 T of the oil into a large, deep pot over medium heat. When it’s hot, add the seasoning blend, carrot, and garlic. Sprinkle with salt and pepper and cook, stirring, until the onion softens, about 5-10 minutes.

Add the stock, beans, tomato, remaining vegetables, red pepper, thyme, bay leaves, basil, and oregano; bring to a boil, then lower the heat so the mixture bubbles enthusiastically. Let simmer for 30-45 minutes.

The longer you let simmer the more the seasoning will blend.

Remove the bay leaves before serving.


Nutrition Facts

10 Servings


Amount Per Serving


Calories 177.8


Total Fat 3.4 g


Saturated Fat 0.5 g


Polyunsaturated Fat 0.6 g


Monounsaturated Fat 2.1 g


Cholesterol 0.0 mg


Sodium 535.1 mg


Potassium 516.8 mg


Total Carbohydrate 30.3 g


Dietary Fiber 7.0 g


Sugars 5.3 g


Protein 8.5 g



Vitamin A 85.4 %


Vitamin B-12 0.0 %


Vitamin B-6 11.4 %


Vitamin C 34.5 %


Vitamin D 0.0 %


Vitamin E 4.4 %


Calcium 6.9 %


Copper 9.2 %


Folate 28.3 %


Iron 12.9 %


Magnesium 15.3 %


Manganese 24.6 %


Niacin 7.9 %


Pantothenic Acid 4.1 %


Phosphorus 12.5 %


Riboflavin 7.8 %


Selenium 2.0 %


Thiamin 13.4 %


Zinc 6.7 %









*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.