Vegetable Soup


  • 2 tbsp. extra-virgin olive oil
  • 2 cups onion, chopped
  • 5 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 cup green beans, cut into 2-inch pieces
  • ½ cup carrots, cut into ¼-inch pieces
  • 1 medium zucchini, halved lengthwise and sliced into rounds
  • 5 leaves fresh basil
  • 1 tsp. dried oregano
  • 1 tsp. fresh rosemary
  • 4 cups low-sodium vegetable broth
  • 4 cups purified water
  • One 15-oz. can low-sodium light kidney beans, drained
  • 4 cups tomato, seeded and chopped
  • 2 cups green cabbage, shredded
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper


Heat oil in large stockpot over medium-high heat. Add onion and garlic and sauté 2 minutes. Stir in celery and next 10 ingredients. Bring to a boil and simmer 30 minutes. Add cabbage, salt, and pepper; cook 5 minutes until cabbage wilts. Serve hot.

Nutrition Facts:

Serving Size: 1 cup; Calories: 87; Fiber: 4g; Protein: 2g.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.