I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
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 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].
A slice of nutty gluten-free toast makes the perfect side to a bowl of bone broth vegetable soup.
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.
Shallotand Fresh 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 packs in 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 in my Creamy Broccoli Soup Recipe 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!
Try this protein-rich bone broth soup with vegetables. Quick and easy, it comes together in 20 minutes, making it the perfect recipe for a simple weeknight dinner. Freezes and reheats well for a quick lunch. Gluten- and dairy-free.
Ingredients
Scale
1 tablespoonextra virgin olive oil
1 large carrot, sliced to 1/16” rounds
2 stalks celery, chopped
1 medium shallot, finely chopped
1 clove garlic, finely chopped
1 medium head baby bok choy (about 8 to 10 ounces), chopped, white stems and green tops separated
(1) 16-ounce carton chicken or beef bone broth
8 to 10 sprigs fresh thyme, leaves removed from stems (or 1/2 teaspoon dried thyme)
1 teaspoondried basil
Fresh cracked pepper
Garnishes (Optional):
1/4 cupcooked quinoa, brown rice or millet
1 tablespoonhempseeds
Celery leaves and/or fresh basil
Fine mineral salt
Instructions
Sauté the Veggies: 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.
Sauté the Aromatics: Add the shallots and garlic to the pot and stir. Sauté until the shallots begin turning translucent, about 2-3 minutes.
Heat the Bone Broth: Add the white bok choy pieces, followed by the bone broth and herbs. Cover and bring to a gentle simmer for about 5 minutes or until the carrots are easily pierced with a fork.
Finish and Serve: Just before serving, turn off the heat, 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.
Notes
See recipe tips, storage, and reheating instructions in the post above.
