Garden Vegan and Gluten Free Vegetable Tomato Pesto Soup

Screen Shot 2016-02-01 at 8.21.25 PMYummy garden vegetable tomato pesto soup to hit the spot and stay warm on this cold winter night! Perfect comfort food while maintaining a healthy diet. This soup is vegan and gluten-free friendly.


1 Can organic crushed tomato

1 Tablespoon Himalayan salt

2 Clove garlic (optional)

1 Organic zucchini

1 Cup Swiss chard

1/3 Cup of wax beans

1/3 Cup of barley

1/4 Cup basil pesto

1/2 Whole organic sweet onion


  1. In a pot, pour one can of crush tomato and add some water to desire
  2. Add barley and bean into the liquid
  3. Chop onion, zucchini, garlic and swiss chard in so small pieces and then add it to the soup.
  4. Add salt to desire.
  5. Boil the soup until barley and bean are cooked and then add pesto.
  6. Once the soup is boiled, its ready to be served.

Storage and shelf life:

Recommend consuming in one seating. Otherwise, store it in the refrigerator for no more than three days. Do not recommend reheat more than once.


 **The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**