Vegetable Soup Recipe

Name: Vegetable Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 teaspoon olive oil; 1 small onion; 2 cloves garlic; 4 cups chopped green cabbage; 1 cup diced carrot; 1 cup green beans; 2 bell peppers; 2 cups cauliflower florets; 28 ounces canned diced tomatoes; 6 cups reduced sodium beef broth; 2 tablespoons tomato paste; 2 bay leaves; ½ teaspoon dried thyme leaves; ½ teaspoon dried basil; black pepper; 2 cups sliced zucchini

User Reviews

5.0

1,239 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 servings
Calories
52 kcal
Course
Main Course, Soup, Lunch, Dinner
Cuisine
American

Vegetable Soup Recipe

Layla Henson

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This Vegetable Soup recipe is one of our favorites. Loaded with veggies and naturally low in fat and calories, it’s the perfect lunch, snack, or starter!

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Ingredients

Servings

1 teaspoon olive oil or butter
1 small onion diced
2 cloves garlic minced
4 cups chopped green cabbage approximately ¼ head of cabbage
1 cup diced carrot
1 cup green beans cut into 1-inch pieces
2 bell peppers red, yellow, or green, chopped
2 cups cauliflower florets or broccoli florets
28 ounces canned diced tomatoes with juices, 1 can
6 cups reduced sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme leaves
½ teaspoon dried basil
black pepper to taste
2 cups sliced zucchini

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Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.
Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
Add in zucchini, simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.

Notes

Add any type of vegetables you'd like. Quick-cooking veggies like spinach and zucchini should be added at the end of cooking.
To make a hearty meal, add in cooked protein before serving such as shredded chicken or ground beef. Whole-grain pasta or rice can be added to each serving as well.
Optional flavor additions include: replace the dried herbs with Italian seasoning, a few dashes of hot sauce, a sprinkle of parmesan cheese, or fresh herbs.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freeze the cooled soup in individual portions for up to 4 months. Reheat or thaw directly on the stovetop.
Slow Cooker: Cook onions in a skillet with a bit of oil. Add all ingredients to a slow cooker and cook on high for 5 hours or low for 8 hours or until veggies are tender. Remove bay leaves before serving.
Instant Pot: Cook onions using the saute function. Add all ingredients to the Instant Pot and cook on high pressure for 6 minutes, naturally release for 5 minutes. Remove bay leaves before serving.

Nutrition Information

Show Details

Serving 1cup Calories 52 (3%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 268mg (11%) Potassium 646mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2650IU (53%) Vitamin C 55mg (61%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 52 kcal

% Daily Value*

Serving	1cup
Calories	52	3%
Carbohydrates	10g	3%
Protein	4g	8%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	268mg	11%
Potassium	646mg	14%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2650IU	53%
Vitamin C	55mg	61%
Calcium	49mg	5%
Iron	1mg	6%