This 10 vegetable soup is a flavorful and easy meal that’s perfect any night of the week! It’s a healthy homemade soup that’s SCD, Paleo, Whole30, vegan, gluten free, grain free, dairy free, and soy free.
You guys know how much I love my soup, I’ve even been known to eat it for breakfast! For me there’s just something comforting about a big hot bowl of soup.
This healthy vegetable soup recipe uses ten veggies to create a hearty and delicious meal that’s easy to throw together!
what vegetables are in 10 vegetable soup?
For this recipe I’ve used:
- butternut squash
- yellow squash
I’ve chosen these particular vegetables because they’re not only delicious when simmered together but they’re also easy for me to digest!
This is a very forgiving soup though so feel free to substitute with whatever vegetables you have on hand or that YOUR gut can handle.
The thing to keep in mind when it comes to the vegetables is freshness! Make sure to use good quality, fresh veggies since they are the star of this dish.
Do I have to use vegetable broth?
No, but I HIGHLY suggest it! A good vegetable broth is full of flavor and really makes a difference in this 10 vegetable soup. As always, homemade is best and it’s a good cooking staple to have in your freezer.
My recipe for Homemade Vegetable Broth uses vegetable scraps to help get the most out of your veggies!
If you don’t have vegetable broth on hand and don’t have time to make it, then you can use filtered water instead. Just keep in mind that the soup will not be as flavorful!
Can the soup be made in a slow cooker or instant pot?
Slow Cooker Directions: After sauteing the onions, carrots, celery, and garlic, transfer to the slow cooker and add the remaining ingredients with the exception of the spinach. Cook on low heat for 4 to 6 hours or high heat for 2 to 3 hours. Stir the spinach into the hot soup just before serving.
Instant Pot Directions: Set the Instant Pot to the saute setting and cook the onions, carrots, celery, and garlic until the onions are translucent and the celery has softened. Turn off the instant pot before adding the the rest of the ingredients (except for the spinach). Put on the lid and make sure the valve is closed. Set to 5 minutes manual pressure. Once the soup is done cooking, do a quick release of the pressure. Use a fork to check if the vegetables are done. Depending on how large you’ve cut the vegetables they might need another minute but don’t worry, the Instant Pot will come up to pressure much quicker the second time around. Stir the spinach into the hot soup just before serving.
What size should the vegetables be chopped?
I try to keep the vegetables around an inch in size (I like a chunkier soup). I don’t recommend pieces any larger because it will take much longer to cook.
If you prefer a soup with smaller vegetable pieces then chop the veggies to 1/2 inch in size, just keep in mind that the cook time will be shorter.
If your kids are anything like mine, then they might not be big soup fans. What I like to do is blend their portion and serve it in a cup with a straw. I tell them it’s a warm smoothie and they eat it every single time! Haha! To be fair, they are just 3 and 4 years old so who know how much longer I’ll be able to pull this off!
Try these other healthy homemade soups!
- Apple Butternut Squash Soup
- Cauliflower and Roasted Red Pepper Soup
- Mint Pea Soup
- Hearty Mexican Chicken Soup
If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Recipe inspired by Hale and Hearty Vegetable Soup.
10 Vegetable Soup
- 1 Tablespoon olive oil
- 1 small Spanish onion , peeled and finely diced
- 2 large carrots , peeled and cut into 1 inch pieces
- 2 celery stalks , leafy parts removed, cut into 1 inch pieces
- 2 garlic cloves , finely diced
- 2 large Roma tomatoes , cut into 1 inch pieces
- 1 rutabaga , peeled and cut into 1 inch pieces
- 1 medium butternut squash , peeled, seeds removed, and cut into 1 inch pieces
- 1 large zucchini , cut into 1 inch pieces
- 1 large yellow squash , cut into 1 inch pieces
- 2 teaspoons salt
- 1 Tablespoon dried basil
- 1 Tablespoon dried thyme
- 5 cups vegetable broth
- 1 cup baby spinach , packed
- Heat olive oil in a large pot or dutch oven over medium heat. Once the oil is hot, add the onions, celery, and carrots. Saute the mixture until the onions have softened and are translucent. Add the garlic and saute for just 1 minute longer.
- Add the rest of the ingredients, EXCEPT the spinach, to the pot and give a good stir. Bring the soup to a boil before reducing the heat to low.
- Cover the pot with the lid and allow the soup to simmer for 15 to 20, just until all the vegetables are tender.
- Remove the pot from the heat and stir in the baby spinach. Give a taste test and add more salt as needed.
- Serve warm.
- The soup can be stored in an airtight for 3 to 4 days in the refrigerator or in the freezer for up to 3 months.
- The vegetables are the star of the dish and what gives the soup it’s delicious flavor, so use good quality veggies!
- Homemade Vegetable Broth is best for this dish.