Bone broth vegetable soup

This bone broth vegetable soup is the perfect balance of hearty and healthy. Packed with vibrant veggies, tender potatoes, and nutrient-rich bone broth, it’s a comforting meal for any day of the week. Quick to make and full of flavor, it’s ideal for cozy dinners or meal prepping—plus, it tastes even better the next day!

Print Pin

Course: Soup

Cuisine: American

Keyword: Bone broth vegetable soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 271kcal

Ingredients

3 cups Bone broth
1 Onion medium
2 stalks Celery
2 Carrots medium
3 Potatoes medium
1 can Canned tomatoes
1 handful Spinach
1 cup Sweetcorn
1 cup Peas
1 tsp Seasoning (white pepper, oregano, garlic powder and salt)

Instructions

Prep the veggies: Dice the onion, peel and slice the carrots, chop the celery, peel and chop the potatoes into chunks (1–2 inches).
Cook the base: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery (not the potatoes yet). Sauté for about 5 minutes.
Add tomatoes: Pour in the can of tomatoes. Stir and cook for 5 minutes, leaving the lid off.
Add seasoning and potatoes: Add your seasoning (or use white pepper, oregano, garlic powder, and salt). Add the potatoes and bone broth and Cover the pot and cook for 15–20 minutes, until the potatoes are soft when poked with a fork.
Finish with sweetcorn, peas, and spinach: Stir in the sweetcorn and peas, followed by the spinach. Simmer for another 10 minutes on medium to low heat.
Taste and serve: Adjust seasoning if needed, your soup is ready to enjoy!

Nutrition