Simple Bone Broth Soup with Vegetables

Bone broth soup with vegetables is an easy, protein-rich dish when you want a warm and comforting meal requiring little effort. This recipe combines store-bought bone broth with hearty carrots, celery, shallots, bok choy, and savory herbs for a nutritious, gluten-free soup that’s ready in 20 minutes.

Whether you need a healthy lunch that reheats quickly or a light dinner, this bone broth soup recipe is a nourishing choice that soothes the soul.

Bone Broth Soup Benefits

Bone broth is a nutrient-rich protein source that’s become all the rage. It’s made by simmering animal bones, and connective tissues in water for an extended period at low temperatures to create a collagen-rich liquid.

Regular consumption of bone broth has many health benefits, including:

• Joint health support
• Gut support
• Immune function
• Enhanced skin elasticity
• Stress reduction

Bone broth as a soup base is just one way to enjoy this healthy staple. You can also substitute bone broth for water when making rice or Savory Millet, or drink it warm, like tea, for a high-protein snack. 

Which Bone Broth is Best?

For the tastiest, healthiest bone broth soup, look for organic or regenerative broths. These options ensure:

• Purity: Organic bones come from animals raised without antibiotics, hormones, or GMO feed.
• Sustainability: Regenerative farming practices help restore soil health and ecosystems, resulting in more nutritious food.
• Heavy Metal Safety: Organic practices minimize the risk of exposure to heavy metals such as lead, which can build up in the bones and connective tissues of animals over time (learn more here).

Kettle and Fire is my favorite brand. You can find it at most grocery stores, or order from an online health food retailer such as Thrive Market. [Enjoy 40% off your first box with my link].

Ingredient Notes

This bone broth soup recipe is flexible. Feel free to experiment and adjust the vegetables and seasonings to suit your preferences and dietary needs.

Key Ingredients:

• CARROTS – Any carrot variety of works in this soup. I prefer rainbow carrots since each color offers different nutrients but use what’s available. There’s no need to peel them if they’re organic.
• CELERY – Pale, wide stalks have a milder flavor that’s less bitter. Celery is often on the EWG’s Dirty Dozen list, so look for organic options. You can use celery hearts if that’s what’s available.
• SHALLOT & GARLIC – Add savory flavor. Half of one small yellow onion works well if you can’t find shallots.
• BABY BOK CHOY – Separate the leaves and give them a good soak as dirt tends to accumulate at the bottom of the stems. If baby bok choy isn’t available, use 2-3 stems from a head of regular bok choy.
• BONE BROTH – Chicken or beef bone broth works well in this recipe. See the brand I recommend above.
• HERBS – Fresh thyme gives this bone broth soup a delicious savory flavor, and dried basil adds a subtle, sweet fragrance that will make your mouth water.

Garnishes (Optional):

• COOKED RICE or PSEUDO GRAINS – For a heartier soup, ¼ cup of cooked quinoa, brown rice, or savory millet adds texture.
• HEMP SEEDS – Provide extra protein, a healthy dose of omega-3 fatty acids, and a slight crunch.
• FRESH GREENS – If you have some on hand, celery leaves and/or fresh basil adds extra flavor.

See the recipe card below for a complete ingredient list and instructions.

How to Make Bone Broth Soup

It takes about five minutes to chop up all the veggies for this soup, and only 15 minutes to cook–quick and easy. Here’s how to pull it all together.

Step 1: Warm the olive oil in a medium saucepan over medium heat. Add the carrots and celery and sauté until the celery starts to soften slightly, about 5 minutes.

Step 2: Add the shallots and garlic to the pot and stir. Sauté until the shallots begin turning translucent, about 2-3 minutes.

Step 3: Add the white bok choy pieces, followed by the bone broth and herbs. Cover and bring to a gentle simmer until the carrots are easily pierced with a fork, about 5-8 minutes.

Step 4: Just before serving, turn off the heat and add the bok choy greens to the hot soup, and stir until just wilted. Garnish each bowl with any desired toppings and season with salt and pepper to taste.

Recipe Tips

• Add Volume: This soup recipe is heavy on the veggies. If it’s too chunky, add some chicken or beef stock (or broth) to increase the liquid without having to open another container of pricier bone broth.
• Extra Protein: Dissolve 1-2 scoops of unflavored collagen peptides into the bone broth before pouring it over the veggies. I use this trick anytime I make Roasted Butternut Squash Soup or Broccoli Soup and it works great!

Storing and Reheating Bone Broth Vegetable Soup

This recipe yields two servings, but if you have leftover soup, here’s how to handle it.

• Storage: Leftover soup will keep in the fridge for up to three days. Use a glass container or jar to reduce plastic exposure.
• Reheating: Warm leftovers on the stove on medium heat until hot (about 5-8 minutes).
• Freezing: Bone broth soup freezes well in silicone pouches. Make a double batch and freeze for quick lunches. If using silicone pouches, warm them in a water bath to thaw just enough so the frozen soup will release into a pot, then heat it on the stovetop.

If you loved this bone broth vegetable soup, please leave a rating below so others can find it. Don’t forget to pin the recipe for quick reference later! 

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