Easy New Beginnings Vegetable Soup

By Linda Wagner

Nutrition coach Linda Wagner has a knack for whipping up delish soups that are filling, nutrient dense, but low in calories. We like this one for starting off the new year on a lighter note. Make a double batch and you’ll find yourself having it for lunch and dinner. Top with grated cheese if you’re looking for something a bit more filling.

Easy New Beginnings Vegetable Soup
Serves 8


1 onion, diced
1 head of celery, diced
1 pound bag of carrots, peeled and chopped
6 red potatoes, cubed
1 pint grape tomatoes, halved
1 head of kale, chopped—I used an entire bag of Trader Joe’s organic prewashed and chopped kale
32 ounces chicken broth—I used my homemade bone broth; it’s magical! [Ed’s note: You can sub with veggie broth.]=
2 teaspoons garlic powder
Sea salt and fresh cracked pepper


  1. In a large Dutch oven over medium heat or a crock pot, add broth, onion, celery, carrots and potatoes.
  2. Add garlic powder, fresh cracked pepper, a generous amount of sea salt, and more water as needed to fill to the top of your pot.
  3. Cook for about 30 minutes and then stir in your tomatoes and kale. Adjust sea salt and pepper as needed.
  4. Cook another 10 minutes and remove from heat.
  5. Voilà! A super healthy, low-cal, gluten-free, dairy-free soup that has wonderful flavor and will soothe the soul on a cold winter day. I hope you enjoy it as much as I did!
By Linda Wagner

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