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A couple of weeks back now I discovered that I was spending about $10 a day on my lunch from Au Bon Pain. A bowl of 12 veggie soup, a small roll, and a drink – about $10. The soup is so tasty but $10 a day for lunch adds up to about $200 per month and there are clearly many other things that I would prefer to spend $200 on besides soup and bread. So I decided to make my own.

15 Veggie Soup

For this recipe I started with the original 12 vegetables (onions, carrots, celery, leeks, zucchini, yellow squash, diced tomatoes, edamame, broccoli, potatoes, corn, and mushrooms) and added okra, spinach and green beans to make 15 veggie soup. I just calculated the cost of the recipe out and the total cost is $18.26 per recipe which ends up being about $1.52 per 8oz serving…which is a pretty significant savings from the ABP version. I got many of the calculations from this website this is a GREAT resource for tasty recipes on a budget!


  1. In a large saucepan with a lid, cook the onions in the olive oil on medium/high heat for about 5-7 minutes until slightly translucent and brown around the edges.
  2. Remove the lid, add the salt and pepper, stir, and then add the carrots, celery, and green beans and stir. Cook with the lid off for another 5 minutes.
  3. Add leeks, zucchini, yellow squash, okra, corn, tomatoes (diced and pureed), edamame, broccoli, potatoes, and the vegetable stock (and the lid).
  4. Allow the soup to come to a full boil and then turn the temperature to low heat and continue to cook for 30 minutes.
  5. Turn the heat off but allow pot to remain on the burner. Add the spinach and mushrooms and allow greens to wilt before serving (about 5-10 minutes)
  6. Serve the soup with some fresh bread and call it a day!

19 Responses

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  1. I can not tell you the funniest thing I have ever seen. That is an in person type of story…I do alot of hand movements during it..well most stories for that matter.

    The Circle Maker is what I/We are reading. Finished Beautiful Outlaw the a couple of weeks ago…really enjoyed it and the message it carries.

    You know my answer to number 3 :)

  2. I feel like I’ve been left with a cliffhanger! How much do you think your version is per serving and overall? I’m super curious!

    I’ll make this soon too…

  3. Hi Georgia! Great questions…I just calculated the cost of the recipe out and the total cost is $18.26 per recipe which ends up being about $1.52 per 8oz serving…which is a pretty significant savings from the ABP version. I got many of the calculations from this website this is a GREAT resource for tasty recipes on a budget!

  4. Yes…. #3 needs to be shared with the world

  5. Oh wow, this looks so yummy! I can’t wait to try it – I am always on the hunt for a good veggie soup recipe!

  6. This looks really good. To cut down on salt, you could actually cut out the vegetable juice and just use water. You would be surprised how much flavor you get from the veggies cooking, and the canned tomatoes give it the reddish color still!

  7. Hi Corrine! Your photography is absolutely gorgeous! Isn’t it incredible how much money you can save by making your own food? Plus you have control over the ingredients so you can make it healthier! To answer your questions…#1 ?? is tough to come up with something on the spot for. #2 Atlas Shrugged #3 Yes I LOVE my job!! Don’t all RDs? Love your blog- stop by mine if you get a chance…

  8. Hilary

    After a lot of soul searching and trial and error, I have confirmed that I dislike salad so intensely that I plan on never eating it again (except for a certain southwestern one at Cheesecake Factory). This limits a bit ways to incorporate vegetables into my diet. The good news is I LOVE SOUP, so I’ll be making this soup and doing lunch right along with you!
    One of the funniest things I’ve ever seen was on the highway – an enormous quad-axle lowbed (the kind of hauler that carries really big construction equipment). The trailer part was empty, except for one thing. The driver had attached via the hauler’s thick straps a kid’s Tonka dump truck and was driving 70mph down Interstate 84 as if he were making any old delivery to a building site. Hilarious!!
    I am reading what I always read – books about Africa.
    I love my job! It doesn’t relate to food or Africa or quadaxle lowbeds, but I love it anyway!

  9. Claudia

    I love this soup from ABP. (In fact, its the only thing on their menu that I think is worthy of special mention.)I was googling “vegetable soup recipes with edamame” and “edamame and tomato” to find something that would help me approximate it, with no luck until I ran across your link. Thanks so much for trying this out and posting it! I can’t wait to make it!

  10. @ Claudia…I agree with you! I’m glad that you found my site. :) hope you enjoy the recipe. You will certainly save money making it yourself at home. Have a great day!

  11. Jody

    YUM! I’ve been dying for the 12 veggie ABP recipe and this is even better! Huge fan and cannot wait to try this out!

  12. Karlin

    How do you know how much of each vegetable to add? I did not see an ingredient list stating how much.

  13. Karlin if you give the site another look you should see the nutrition and ingredient list at the bottom of each post on phones and small tablets. Desktop they appear on the right. Let me know if I can help at all.

  14. @ Karlin….we changed the format a bit. Are you able to view them now?

  15. Lexi Kaye

    I absolutely love the ABP recipe for the 12 vegetable soup. In fact that is what I had for lunch! I was looking for a recipe very similar to theirs and think I have found it! Thank you so much for
    sharing this.

    Quick question: Do you use any frozen vegetables for this soup or are they all fresh? I was also thinking about making a big pot and freezing them into individual servings for the next two weeks. Have you tried this? My hubbie isn’t much of a soup fan so one pot would be way to big for myself unless I divided it out lol!

  16. Jessica

    Found this recipe while I too was eating the ABP 12 Veggie soup and it dawned on me that I could probably make it myself and save myself a ton of money (and probably sodium). Thank you so much for this recipe. I made it and found it delicious. I’m not a huge okra fan, so I substituted it with cauliflower to keep it to 15 veggies. Loved it and planning on making it again! Might even add some kale this time to make it 16 veggies! Thanks so much again!

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