Easy Nutrient-Dense Veggie Bone Broth Soup
This hearty and nutrient-dense soup is full of vitamins and minerals, super simple to make, and warms you up from the inside out. You need this soup for that cold winter day, when you're feeling under the weather, or just craving some fresh veggies!
Equipment
- Dutch oven or large pot
Ingredients
- 3 tbsp. olive oil, extra virgin
- 2 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 medium yellow onion, diced
- 1 tbsp garlic powder, or more to taste
- 1-2 tbsp. fresh lemon juice
- 1 tsp pink Himalayan salt, or sea salt
- 1 tsp cinnamon, ground
- 3 dried bay leaves
- 2 cups water
- 2 cups bone broth, I used beef bone broth
- ½ cup zucchini, chopped
- 2 large handfuls kale, roughly chopped
- pinch cracked black pepper
- 1 cup brown rice, optional
Instructions
- In your Dutch oven or large pot over medium heat on the stovetop, add olive oil, carrots, celery, and onion. Stir and cook until slightly softened, about 5 minutes. Add garlic powder, lemon juice, salt, cinnamon and bay leaves. Stir to combine.
- Pour in the water and bone broth. Add zucchini and stir to combine. (If you're adding rice, now is the time to do that, too!) Reduce heat to a simmer and cover pot with a lid. Let simmer for 25-30 minutes.
- Sprinkle with black pepper before serving and enjoy!
Notes
- You can add more or less of any vegetables you like! Some suggestions: peas, yellow squash, green beans, or diced potatoes.
- Adding rice will thicken the soup slightly. After cooking, you may choose to add more water or bone broth to loosen the soup.
- Store leftovers in an air-tight container in the refrigerator for up to 1 week.
- For more information on bone broth, see this article: https://draxe.com/nutrition/bone-broth-benefits/