Hearty Zucchini Soup

This hearty zucchini soup really tasted good. It’s very filling as well as flavorful.

Hearty Zucchini Soup

Serving Size: 4


  • 2 vegetable bouillon cubes
  • 2 quarts water
  • 3/4 – 1 cup TVP
  • 1 can kidney beans, drained and washed
  • 1 zucchini, cleaned and sliced
  • 2 carrots, peeled and sliced or chopped
  • 4 stalks celery, cleaned and sliced
  • 1 can crushed tomatoes
  • 1 tablespoon mixed Italian herbs

Hearty Zucchini Soup


  1. Heat the water in a large soup pot.
  2. Add the 2 vegetable bouillon cubes.
  3. When the water has become vegetable stock, add the TVP.
  4. Drain and wash the kidney beans and add to the soup.
  5. Peel and slice or chop the carrots and add to the soup.
  6. Clean and slice or chop the celery and add to the soup.
  7. Add the Italian herbs to the soup.
  8. Turn the heat down to simmer and add the can of crushed tomatoes.
  9. Allow the soup to simmer for a few minutes.
  10. Shortly before serving, clean and slice the zucchini into half moon shapes.
  11. Add the zucchini to the soup. (I did not want the zucchini to become too soft, therefor they were added last and only cooked al dente.
  12. We served the hot soup with a hearty full grain bread.

7 comments on “Hearty Zucchini Soup

  1. I have never made zucchini soup. This sounds and look delicious. Do you happen to know a gluten free sub for TVP? I spent a good amount of time today looking for a gluten-free brand (tested or certified GF). Meanwhile, I’ll have to come up with another idea if you are not aware of one. Thanks!

    FYI – I wish your blog had an option to be notified of reply comments.

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