Paleo and Whole30 Tomato Vegetable Soup (GF)

5 from 19 votes

The ultimate healthy tomato vegetable soup.

Prep Time15

Cook Time38

Total Time53

Course: Soup

Cuisine: American

Servings: people

1.5 Tbs olive oil
½ cup minced onion ( this was ½ of a large onion for me)
1 ½ Tbs minced garlic ( this was 4 cloves garlic for me)
2 cups sliced leeks with the inner rings removed from within each other ( this was 1 leek for me)
1 tsp dried thyme divided
1 tsp dried rosemary divided
2 cups sliced carrots ( this was 4 carrots for me)
6 cups organic bone broth ( or chicken broth or veggie broth)
3 cups chopped tomatoes canned or carton ( crushed tomatoes work as well)
1 tsp salt
¼ tsp pepper
1 bay leaf
½ tsp dried oregano
1 tsp dried basil
4 cups diced potatoes ( cut into 1 inch diced pieces) ( this was 1.5 lbs of potatoes for me)
1 ½ cups zucchini sliced and quartered ( this was 1 zucchini for me)
1 ½ cups green beans cut into 4 pieces
6 cups chopped kale
1 tsp dried parsley

Put the olive oil in a large soup pan or dutch oven. Add ½ cup of minced onion, 1 ½ Tbs of minced garlic, 2 cups of sliced leeks, ½ tsp dried rosemary, and ½ tsp dried thyme to the pan and cook for 4-5 minutes over medium heat.
Add the sliced carrots, stir, and cook for 3-4 minutes.
Add 6 cups of broth, 3 cups of chopped or crushed tomatoes, 1 tsp of salt, ¼ tsp of pepper, 1 bay leaf, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried oregano and 1 tsp dried basil. Add the diced potatoes.
Turn the stovetop heat to high, and bring the mixture to a boil. Reduce the stove top heat to medium-low and simmer for 15 minutes. Then add the green beans, zucchini, kale, and 1 tsp of dried parsley and simmer for 10-15 minutes, until potatoes are cooked through.
Salt and pepper to taste ( I added an extra ½ tsp of salt and ¼ tsp of pepper at this point).
Remove the bay leaf and serve.

**If you don't want to use raw onion and garlic, 1 tsp of onion powder and 1 tsp of garlic powder work.

** to keep this recipe vegetarian, use vegetable broth