Beachbody Hearty Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.3
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 233.7 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Beachbody Hearty Vegetable Soup calories by ingredient
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Number of Servings: 6


    1 Tbsp. olive oil
    1 medium onion, chopped
    2 medium carrots, sliced
    2 cloves garlic, chopped
    1 cup white corn kernels
    1 (14.5 oz) can diced tomatoes, no salt added
    3 cups low-sodium organic vegetable broth
    1 tsp. dried ground thyme
    2 bay leaves
    1 cup broccoli florets (or cauliflower florets)
    2 medium red or white potatoes, cut into -inch cubes
    1 medium yellow squash, cut into -inch cubes
    1 cup medium zucchini, cut into -inch cubes


1. Heat oil in large stockpot over medium-high heat.
2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Serving Size: 6 servings, about 1 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user LISALF.

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