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5 from 2 votes

Classic Vegetable Soup

The classic nostalgia of that red can of vegetable soup, loaded with mineral-rich bone broth and packed with nourishing vegetables, all in about 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: bone broth vegetable soup, vegetable soup, vegetable soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 3 TB friendly fat to cook in such as butter, avocado oil, coconut oil, tallow, or lard
  • 1 small/medium onion diced
  • 2 medium carrots peeled and diced
  • 2-3 cups frozen organic green beans cut into bite-sized pieces (fresh works too if it is in season!)
  • 1 medium potato cubed
  • 6 oz mushrooms sliced
  • 1 cup frozen organic corn
  • 4 cloves of garlic minced
  • 2 TB tomato paste
  • 1 15 oz can diced tomatoes drained (if tomatoes are season, use fresh!)
  • 2 quarts bone broth You can use Instant Pot Broth, or here is my slow cooker method
  • 2 big handfuls of baby spinach or baby kale
  • Sea salt and pepper to taste


  • In a large soup pot, melt the friendly fat, and add the onion, carrot, green beans, potato, mushrooms, and corn with a big pinch of sea salt. Cook over medium/medium-high heat for about 7 minutes until the veggies soften.
  • Add the garlic and tomato paste, stir to combine, and cook for a couple minutes.
  • Add the diced tomatoes and bone broth, and bring to a simmer for 5 minutes.
  • Turn the heat off and wilt in the baby spinach, and then sea salt and pepper the soup to your taste.