Detox Veggie Soup

We had a very indulgent weekend last weekend staying downtown and eating most meals out, so this week I wanted to try and eat clean. This soup is loaded with lots of veggies. You can really use any combination of veggies you have on hand just load it up. I love adding in a jar of my favorite jalapeño beef bone broth for extra flavor but you can totally just use vegetable stock or plain beef broth. I served the kids theirs with grilled cheese if you need meal ideas:). It is a filling hearty and healthy soup! This makes quite a bit so you can freeze or I dropped some off to neighbors.


2 quarts vegetable stock

1 jar Jalapeño Beef Bone Broth (you can also just use more vegetable stock)

3 carrots sliced

1 squash sliced

1 zucchini sliced

1 small red onion diced

1 head of kale shredded

1 can crushed tomatoes

1 large head broccoli chopped

1 bag frozen okra

1 cup frozen baby lima beans

3 cloves minced garlic

2 tablespoons worchestire sauce

2 tablespoons hot sauce

dried Italian herbs (mine were a mix of basil, parsley and oregano

1 Ranch packet

1 teaspoon red pepper flakes

In a large pot/dutch oven drizzle olive oil and add bring to medium heat. Add in onions, garlic, and carrots. Cook about 5 minutes then add in squash and zucchini and cook another few minutes. Add in broth, crushed tomatoes, broccoli, frozen okra, frozen lima beans, kale, red pepper flakes, worchestire, ranch packet and hot sauce. Simmer for an hour or longer. Serve with grated Parmesan if desired.

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