Healthy Vegetable Soup

August 16, 2016
Healthy Vegetable Soup |
Serves 6 People
Prep time
Cook Time

When I was pregnant with our daughter, prenatal pills made me sick to my stomach.  I tried over the counter, prescription, organic, non-organic, even Flintstones vitamins. I asked for multiple recommendations from my doctors office, nothing helped.  The best advice I got was from my mother.  She said, “back in the day, we didn’t have prenatal pills.  We just ate healthy.”  If you can take prenatal pills, all the power to you, but eat healthy.  If you can’t take prenatal pills, eat healthy too!  Step up the healthy eating and make sure to take all you vitamins in the form of fruit, veggies, and protein.  Remember, just because you are taking you vitamins, doesn’t mean you’re healthy.  Healthy eating and exercise makes you healthy….rant over.   Enjoy the soup!

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Healthy Vegetable Soup
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  • 1 Tablespoon
    Olive Oil
  • 1
    Onion, medium, peeled, diced
  • 2
    Carrots, peeled, diced
  • 2
    Parsnips, peeled, diced
  • 2
    Celery Stalks, diced
  • 8 Ounces
    Mushrooms, sliced
  • 5 Cups
    Chicken or Veggie Broth
  • 1
    Bay Leaf
  • 1/2 Teaspoon
    Thyme, dried
  • 1 Teaspoon
    Basil, dried
  • Salt and Pepper to taste
  • 2 Tablespoons
    Parsley, fresh, chopped (optional)
  • 1 Cup
    Egg Noodles (optional)


  1. Heat oil in soup pot, cook onions, carrots, parsnip, and celery. About 2 minutes.

    Healthy Vegetable Soup |
  2. Add mushrooms. Cook about 3 minutes.

    Healthy Vegetable Soup |
  3. Add all seasonings and broth. Allow to simmer for 10 minutes.

    Healthy Vegetable Soup |
  4. Add noodles and allow to cook for 10 minutes or until noodles are soft as desired. Top with fresh parsley

    Serve while hot.


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