Veggie Stew

Pregnancy can often times be riddled with all sorts of changes. The most easiest changes to deal with are cravings; haha! I know some women get some interesting cravings for pickles, potato chips, ice cream, steak, etc…but I think it’s pretty funny that Bethany’s #1 craving this pregnancy has been soup! Even when its 90 degrees outside she’s asking me to make soup! O well, it could be worse, soup is a pretty healthy craving. Here’s my go to soup recipe, I’ll try to remember everything as I’ve kinda just been freestyling it by now. Bethany loves it, so I hope you do too!


Veggie Stew

Ingredients (we always choose organic ingredients when we can):

1 diced onion
1 sweet potato (and/or 2 carrots) cut into ½-inch chunks
1 zucchini cut into chunks
1 head of broccoli chopped up
3 celery stalks sliced up
3 minced garlic cloves
4 TBS of olive oil
1 Quart of bone broth
1 Quart of Chicken stock
1 TBS of vegetable bouillon (optional, but adds great flavor)
1 tsp Dried Oregeno (and any other spices you like in soup)
Black Pepper to taste
Sea Salt to taste


In a 5 quart pot (or bigger) add olive oil and onion. Sautee on medium heat till onion is tender. Add all of the other ingredients and cook over medium/high heat till it comes to a boil (if mixture is too thick you can add more chicken stock or water). Turn burner down to low/simmer. Place lid on the pot and let simmer for about 25 minutes. Check to make sure potatoes and/or carrots are tender. For a little kick add some hot sauce to your bowl of soup (:


I hope you get to enjoy this delicious healthy soup this winter!