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Recipe: Rainbow Vegetable Soup

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Here is a recipe for a simple, but colorful vegetable soup.

Try to use organic vegetables whenever possible, to avoid the pesticides and GMOs, but feel free to add your favorite vegetables and remove the ones you don’t like. Eating all the different colors in the rainbow every day helps ensure you are getting all of the different vitamins and minerals your body needs!


Rainbow Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
A soup with as much flavor as it has color.
  • Olive oil
  • 1 organic onion
  • 2 organic carrots
  • 2 potatoes
  • 2 Tbs. garlic, chopped
  • 10 snow peas
  • 1 organic red pepper
  • ½ organic broccoli
  • 1 organic summer squash
  • 1 cup of organic corn, either fresh or frozen
  • 1 jar organic tomato sauce
  • 8-12 cups of water
  • 1 t. oregano
  • 1 t. basil
  • ½ t. thyme
  • salt and pepper, to taste
  • 1 cup fresh chopped tomatoes
  • ¼ cup fresh parsley chopped
  1. Chop all vegetables into bite size pieces.
  2. Cover the bottom of a large pot with olive oil. Sauté onions over medium heat until translucent. Add carrots and and cook for another 5 minutes. Add potatoes, garlic and a little more oil if necessary and continue to stir and cook for a few more minutes.
  3. Add remaining vegetables, plus tomato sauce, water, dry herbs, and salt and pepper to taste.
  4. Bring soup to a boil and then reduce heat, and simmer for 20 minutes, continuing to stir occasionally, being careful to not let bottom burn.
  5. Add fresh tomatoes near end of cooking, and garnish with fresh parsley.



About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

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