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Veggin Soup


Packed with veggies, this hearty soup can be simmered all day on the stove or in a crockpot, or made quickly with an Instant Pot.

Servings: 6-8

Time: 4 hours


  • 1 tbsp extra virgin olive oil
  • 1 large sweet onion, diced
  • 6 ribs celery, small diced
  • 16 oz baby carrots, sliced
  • 1 tsp kosher salt
  • 1/2 tsp coarse ground black pepper
  • 2 cloves garlic, minced
  • 32 oz vegetable broth
  • 14.5 oz fire roasted diced tomatoes
  • 15.5 oz great northern white beans, drained & rinsed
  • 15.5 oz garbanzo beans, drained & rinsed
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 bunch green kale, stems removed & chopped
  • grated Parmesan cheese


  1. Slow Cooter Method: Add all ingredients, minus the kale and Parmesan cheese. Cover and cook on low for 4 hours or until veggies are tender. 

  2. Add chopped kale and allow to sit for 3 to 5 minutes. Add additional seasoning if desired. Top each bowl with Parmesan cheese before serving.

  1. Instant Pot Method: Sauté onions, celery and carrots for 5 minutes. 

  2. Add all remaining ingredients, minus kale and Parmesan cheese. Cook on high pressure for 7 minutes, quick release. 

  3. Stir in kale. Top soup with Parmesan cheese.

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