Veggie Soup For Monday



  • 1/2 T Minced Garlic
  • 1t Celery Salt
  • 1t Red Pepper Flakes (or to taste)
  • Salt & Ground Black Pepper
  • 8 Cups of Veggie Broth
  • 1 Large Can Diced Tomatoes
  • 2 Cans of White Beans
  • 1/2 Red Onion Chopped
  • 1 Head of Collard Greens or other hearty green
  • 1 Butternut Squash Cubed
  • 1 Zucchini


First step is to gather up all the spices and chop your veggies so that when your pot is hot you can quickly start to add everything together without burning the onions and garlic!


Saute half a red onion in extra virgin olive oil until they become slightly translucent and then add in as much minced garlic as you like along with all of the spices (will be listed below) to release all of the flavors.


would be nice if  add white beans into soup, not only are they delicious but they leave you feeling full and satisfied without adding any meat or pasta.

Along with chopping up all of your veggies you will want to thinly slice a head of collard greens and make sure to really rinse them to remove any sand or dirt that may have been left behind.

Next into the pot go your harder veggies like butternut squash and zucchini, allow them to saute for a few minutes or until they start to get some color and soften just a little. Then add in a large can of diced tomatoes.


Followed by 8 cups of water and veggie base, or you could use a traditional vegetable broth I would recommend a low-sodium option.

After the liquid comes to a bubble add in all of the collard greens and let them soften until they turn a darker green.


Then add any remaining ingredients that don’t need to cook for too long, like the beans or sliced mushrooms.