When I originally planned out the making of this soup I didn’t plan for the ingredients to be so colourful … BUT I am so glad it did! I actually had left over red cabbage that fit so awesomely into the soup mix – completing the Radiant Rainbow Soup! Whoop whoop!

You may be wondering why it is called “Radiant Rainbow Soup”. The “rainbow” part kind of speaks for itself, but the radiant? Well, I decided to name this soup the Radiant Rainbow Soup simply because it will leave you feeling RADIANT! Let me break down some of the benefits of this yummy soup.

Tomato – rich in antioxidants and aids in heart health

Carrot – promotes healthy skin and supports flushing out toxins from the body

Yellow Bell Pepper – excellent source of vitamin C and vitamin B

Onion – contains powerful anti-cancer and anti-inflammatory agents

Celery – provides dietary fiber and helps lower cholesterol

Zucchini – supports eye health and strengthens bones/teeth

Garlic – boost immune system and helps to reduce the severity of common viruses

Red Cabbage – boosts gut health and has anti-aging properties

Oregano – contains antibacterial properties and improves digestion

Seriously, those are just SOME of the benefits that the Radiant Rainbow Soup will provide. Most importantly, it leaves you feeling warm, nourished, and radiant (oh, and it tastes sooo good)!

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5 from 1 vote Print Radiant Rainbow Soup

Ingredients 1 can diced tomatoes

1 small tomato diced

2 cloves garlic minced

1 white onion diced

1 yellow bell pepper chopped

1/3 cup red cabbage shredded

1/2 cup carrots shredded

2 stalks celery diced

1 zucchini diced

4 cups vegetable broth

3 cups water

1/2-1 cup Pasta Sauce/ Tomato paste optional - thickens

1 tsp oregano

1/2 tbsp garlic powder

1/2 tsp basil

1/2 tsp onion powder

1 pinch thyme

1 pinch turmeric

salt and pepper to taste Instructions Sautee onion and garlic in skillet on medium heat until lightly browned. Stir in celery, peppers, and peppers - sautee for an extra 5 minutes and remove from heat. Add all ingredients to slow cooker. Veggies - veggie broth - water - herbs - salt and pepper. Simmer on low heat for overnight (or for 6-8 hours). You can also simmer on high heat for around 3 hours to cut down in time. Add cooked noodles right before eating if you would like noodles. 🙂

If you are only making this soup for individual use or still have some left over, an idea that I found on Pinterest is to pour the excess soup mix into LARGE muffin tin trays. Freeze. Pop out the soup pucks and VIOLA you can now throw those individual pucks into a freezer bag for future use!!! I mean, you could also just freeze a big batch BUT I find that having the option to warm up individual portions is waaaaay more beneficial. For now, sit back and enjoy the nourishing goodness of the soup. Mmmmm.



I looove this soup on a chilly Fall day, actually, as comfort soup ALWAYS. If you want a little extra heartiness, add in a cup of lentils or beans. If you don’t already own a slow cooker you can purchase one HERE or by clicking the picture below. You’ll be able to stay cozy and warm while also supporting Eating the Rainbow at no extra cost to you! I hope that you guys enjoy the Radiant Rainbow Soup as much as I do! Let me know if you try it out! 🙂





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