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Healthy Detox Vegetable Soup with Bone Broth

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A quick, nourishing, and light vegetable soup made with bone broth and fresh veggies, perfect for detox and weight loss.

Ingredients

Scale
  • 6 cups (1.4 liters) high-quality beef or chicken bone broth (grass-fed or organic recommended)
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups kale, chopped and tough stems removed
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil (optional)
  • 1 tablespoon fresh lemon juice
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 whole bay leaf

Instructions

  1. Rinse all vegetables under cold water. Peel and dice carrots into small cubes (about ½ inch). Chop celery and onion finely. Remove kale stems and chop leaves into bite-sized pieces. Dice zucchini and trim green beans into 1-inch pieces. Mince garlic cloves.
  2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add diced onion and celery, stirring occasionally until soft and translucent, about 4-5 minutes. Add minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant but not browned. If skipping olive oil, sauté veggies in a splash of bone broth or water.
  3. Pour in 6 cups of bone broth and add chopped carrots, zucchini, green beans, and bay leaf. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the carrots and green beans are tender but still hold a slight bite.
  4. Stir in the chopped kale and simmer for an additional 5 minutes. Remove the bay leaf before the next step.
  5. Taste the soup and season with sea salt and black pepper to your liking. Add fresh lemon juice and chopped parsley for a bright, fresh finish. Stir gently.
  6. Ladle soup into bowls and serve warm. It also tastes great at room temperature.

Notes

Use fresh or high-quality store-bought bone broth without additives for best flavor and health benefits. Avoid overcooking kale to keep it vibrant and tender. If soup is too thin, add cooked quinoa or brown rice before serving. Adjust salt gradually as bone broth can be salty. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for longer storage.

Nutrition

Keywords: detox soup, vegetable soup, bone broth soup, healthy soup, weight loss recipe, easy soup, clean eating

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