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Vegetable Zoodle Soup

Print Recipe
DietGluten Free, Low Lactose
Prep Time20 minutes
Cook Time30 minutes


  • 3 tbsp olive oil
  • 1 large onion diced
  • 3 cloves of garlic finely chopped
  • 2 carrots diced
  • 3 celery stacks sliced
  • 1 can 15.5 oz red beans rinse and drain
  • 1 can 28 oz diced tomatoes
  • 8 cups vegetable broth
  • 1 cup red cabbage finely chopped
  • 1 green zucchini spiralized
  • 1 yellow zucchini spiralized
  • ΒΌ chopped Fresh parsley
  • Salt and pepper to taste


  • With the help of a spiralizer, make the zucchini noodles.
  • Wash and prepare the rest of the vegetables, onion, garlic, carrots, celery, and cabbage.
  • In a large saucepan heat the oil over medium-high heat and add the onion, cook, until it become translucent. Add the garlic and cook for another minute.
  • Add the carrots, celery, red beans, diced tomatoes, and vegetable broth, salt, and pepper bring to a boil, then reduce heat and simmer for 20 minutes.
  • After minutes, add the red cabbage and continue cooking for 10 minutes.
  • After 30 minutes, remove from heat and add the zucchini noodles, let it sit for 5 minutes so that the noodles gets tender.
  • Adjust seasoning if needed.
  • Serve hot in a bowl garnish with fresh parsley.


Homemade soup can be frozen for three months while stored in the refrigerator, it should be consumed within three days of preparation.
The best way to thaw a vegetable soup is at room temperature, this prevents the vegetables from overcooking and becoming too soft.