Clean Eating “Build It Yourself” Vegetable Soup Recipe

This Clean Eating “Build It Yourself” Vegetable Soup recipe is perfect for making soup with whatever you have on hand!

This formula is a long time in the making.

I know, I know. It’s vegetable soup. How complicated could it be?

You see there are a few recipes that have always stumped me. I pour in tons of herbs and spices and add lots of nutritious, delicious ingredients, and I end up with a complete dud that has “garbage disposal” written all over it (Thank goodness for a husband who is willing to eat most of my mistakes!).

A bowl of Clean Eating "Build It Yourself" Vegetable Soup sits amidst fresh vegetables such as carrots and cut squash, ready to eat.

But it finally dawned on me that the real problem was with my ratios. Spice to liquid to additions ratios. So I started from scratch and ended up with some pretty darn good soup! And the best part is, this is a formula instead of a recipe. So you can use whatever veggies you have in the fridge and still come out with a yummy, veggie soup!

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Clean Eating "Build It Yourself" Vegetable Soup

Clean Eating "Build It Yourself" Vegetable Soup

Here is a simple outline for making your own vegetable soup recipe!
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Course: Soup
Cuisine: American
Author: Tiffany McCauley


  • Any veggies you can put together chopped small
  • Veggie broth and/or chicken broth no sugar added, low sodium
  • Veggie broth and/or chicken broth no sugar added, low sodium
  • No sodium vegetable bouillon (I use the Rapunzel brand - great stuff!)
  • Garlic powder
  • Onion powder
  • Cooked beans (optional)


  • For every cup of chopped veggies, use approximately 2 cups broth.
  • For every 2 cups broth, use 1 bouillon cube.
  • For every 2 cups broth, stir in 2 teaspoons onion powder and garlic powder.
  • Bring everything to a boil and cook until the veggies are fully cooked.
  • Allow to cool and salt to taste.
  • Note: If you are using onions and/or fresh garlic, saute them first in the soup pot using 1 tbsp. olive oil. Then add everything else in.

For my soup I used:

  • Cauliflower
  • Celery
  • Carrots
  • Green bell peppers
  • Mushrooms
  • Onions

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  1. This is great — I don’t usually measure things when I cook but you’re right, sometimes you need an exact ratio to make it come out just right!

    1. Anonymous says:

      Lauren – So true! Recipes are all about ratios.

  2. Anonymous says:

    Destin – Let me know how it turns out!

  3. Anonymous says:

    Jan – Thanks for the heads up. I used the no-sodium bouillon and will notate that now in the recipe. I added it to the broth.

  4. Anonymous says:

    Kelly – Honestly, I would cook the beans separately to use them in a recipe like this. You could add dry beans, but you’d have to compensate for the liquid content soaked up by the beans. I wish I had a measurement for you. Sorry.

  5. graciouspantry says:

    Lizzy – Glad you both enjoyed it!

  6. Tiffanybass08 says:

    I’m making this soup now and its looking pretty watery. I followed the ratio…I may have to thicken it up.

    1. graciouspantry says:

      Do what works for you. I like my soups brothy, but you can always add more. This is just a starting point.

  7. Jere Mullen says:

    I love some veggie soup. Since we started eating clean I quit using all can veggies and switched to fresh, except for fresh frozen sweet white corn, I am not going to strip corn for soup sorry. My ingredients are usually always the same, the leanest beef or venison, carrots, green beans, baby red potatoes, a sweet onion, frozen corn and a few cups of black beans. I usually cook a batch of dried beans on the weekend and use them all week long in different things. But my problem was now that everything was fresh I had no liquid, I watch added salt very seriously, I found and actually love using stock instead of broth and bullion. It comes in veggie, chicken, beef and seafood. Very, very low sodium and awesome taste. Salt, pepper and what ever else you want to add it makes for a great soup.

    1. The Gracious Pantry says:

      Jere – Sounds wonderful! Stock is great for many things in the kitchen. I make it whenever possible.

  8. amanda duggins says:

    I wish I could find a recipe like this but for the slow cooker

    1. The Gracious Pantry says:

      Amanda – It would be the same principle. The only thing you wouldn’t want to add to the cooking process until later would be things like pasta or grains because they won’t hold up for hours and hours.