Chunky Tomato Soup

Chunky Tomato Soup

This recipe was inspired by the Potassium Balance Broth in the Hungry For Change cookbook.  I wanted more of a tomato soup, so this is my variation.  It’s a great, simple soup that is easy to digest and is super good for you.  I always seem to want more of this one!


  • 4 cups sping water
  • 4 medium zucchini, chopped
  • 15 ounces green string beans, roughly chopped
  • 1 small bunch parsley, roughly chopped
  • 3 tomatoes, finely chopped (see note)
  • 2 cloves garlic
  • 2 stalks celery, finely chopped
  • 1 tsp. sea salt
  • 26 ounces crushed tomatoes (see note)
  • Fresh herbs – Oregano, basil, or your favorite combination


1. Put all ingredients, except crushed tomatoes, in a pot. Bring to a gentle boil, lower heat and then simmer very gently for 30 minutes, with lid on.

2. Strain and use as a broth. Alternatively, leave vegetables in, or even blend to create a thicker soup.


The original recipe calls for the 3 tomatoes, but I found I wanted more tomato flavor (especially when tomatoes are out of season and not so yummy), so I added about 26 oz. crushed tomatoes (I use Pomi brand). I used one of those “boat motor” immersion blenders and blended it (didn’t strain it – I wanted all the fiber from all the good veggies!) until it was a little bit smooth, a little bit chunky.

Then I added some fresh herbs  and I ate several bowls of it! I thought it was good – really light and tasty and my body seemed to really love it as well!


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