Tomato Veggie Soup

Perfect Tomato Veggie Soup 

Every October I pull out this oldie but goodie. As we go into the holidays the weather gets colder and soup becomes oh-so-good, but it’s also a great time to really boost the health factor in our meals. This easy soup is a perfect immunity booster as the sugary treats start to trickle in from Halloween through Christmas. While I try to create some limitations around the hoards of junk food that come into my house, my second line of defense is to make sure we have super nutritious food. 

This year I wanted to arm them with something deliciously healthy and packed with nutrition. This soup/stew is one of my favorites this time of year, especially if you love tomato-based soups, which I do.  It’s packed with vitamin C, garlic and any other veggies you want to throw in…Mmmmm!  You can change this to a chili by simply replacing the Italian spice with chili spice and adding some peppers and extra beans. This time I threw in a half cup of quinoa to mix things up and it was still delicious. It soaked up a lot of the broth making it thicker, which my kids liked. And it will be perfect for throwing onto a baked potato tomorrow night. Bonus! 

Tomato Veggie Soup

This warm comfort food is both nutritious and delicious!
Prep Time30 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: chili, italian soup
Servings: 8 servings


  • InstaPot or Crockpot


4-5 garlic cloves

    1 large onion

      1 full stalk of celery (the whole thing)

        2-3 cups chopped carrots

          2 cans diced or stewed tomatoes

            1 can of tomato sauce

              1 cans green beans

                4 cups of chicken broth

                  1 Tbs of Italian seasoning (or chili pepper if you want to turn it into a chili)

                    1 can of white or black beans

                      Salt and Pepper to taste (and a pinch of cayenne if you’re into that…which I am NOT)

                        Optional: Add a chopped zuchinni about 30 minutes before serving.


                          • In Instapot use the saute setting to to saute the chopped onion, garlic cloves, celery and chopped carrots until the onions look translucent. If using a crockpot saute on the stovetop first then add to the crockpot.
                          • Add all of the other ingredients and set to soup or stew for 30 minutes for the Instapot or let simmer in the crock pot for 2-3 hours.
                          • Serve with corn chips and a dallop of sour cream or a sprinkle of shredded cheese.


                          Serving: 8g

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