Bone Broth Vegetable Soup 

  • Prep time: 10 minutes
  • Cooking time 45 minutes-1 hour
  • Serves 4-6


  • 2 large or 3 medium organic sweet potatoes cut into small chunks
  • 4 large carrots cut into bite size pieces
  • 1 onion diced
  • 2 zucchini cut into bite size pieces 
  • a good handful of green beans cut into bite size pieces
  • 1 tsp ground ginger
  • 1/2 tsp turmeric (optional)
  • 1/2 tsp ground coriander (optional)
  • 1/4 tsp garlic powder
  • 1 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped dill
  • 1 tsp fresh squeezed lemon juice
  • 1-2 tbsp coconut oil
  • 4-6 cups bone broth (home made or store bought. I've used this brand when I didn't have fresh on hand, but most grocery stores sell some version of bone broth. You can also do 4 cups broth and the rest water, if you want more liquid.

* When purchasing bone broth, be sure it is organic. You want to make sure the bones used for the broth are free of hormones and antibiotics. 

This soup is fantastic for little ones. One thing I want to note. If you plan on giving this soup to babies/toddlers, either skip the turmeric or make sure they don't wear anything you don't want stained. Kids are messy and turmeric stains (TRUST ME). 


Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes. Add the rest of the veggies, herbs and spices and cook for 2 more minutes. Add broth and bring to a boil. Reduce heat to low and let cook for 45 minutes to an hour. Finish with fresh squeezed lemon juice.