Vegetable Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 servings
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Calories
52 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Vegetable Soup Recipe
Description
The Vegetable Soup Recipe uses olive oil, onion, and garlic as a base, sautéed briefly before adding hearty vegetables such as cabbage, carrots, and green beans. Then bell peppers, cauliflower or broccoli, canned tomatoes with juices, beef broth, tomato paste, bay leaves, and dried herbs like thyme and basil are incorporated. The soup simmers to blend flavors and soften the vegetables. Zucchini is added near the end to keep some texture.
The broth is reasonably rich from tomato paste and beef broth, balanced with aromatic vegetables and dried herbs, yielding a somewhat rustic and comforting flavor profile. The mix of textures from crunchy to soft vegetables offers varied mouthfeel. Seasoning with black pepper adjusts to taste, and bay leaves are removed before serving.
The soup can be enriched with cooked proteins like shredded chicken or ground beef or served with grains or pasta for added heartiness. Adding fresh herbs, parmesan, or hot sauce can tailor the flavor further. The soup stores well refrigerated for multiple days and is freezer-friendly for longer storage. It is convenient to prepare using slow cooker or Instant Pot methods as well.
Ingredients
- 1 teaspoon olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups green cabbage approximately ¼ head of cabbage, chopped
- 1 cup carrot diced
- 1 cup green beans cut into 1-inch pieces
- 2 bell pepper red, yellow, or green, chopped
- 2 cups cauliflower or broccoli florets, florets
- 28 ounces diced tomatoes with juices, 1 can, canned
- 6 cups beef broth reduced sodium
- 2 tablespoons tomato paste
- 2 bay leaf
- ½ teaspoon thyme dried leaves
- ½ teaspoon basil dried
- black pepper to taste
- 2 cups zucchini sliced
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
- Feel free to add any vegetables, adding quick-cooking ones like spinach or zucchini at the end to avoid overcooking.
- Incorporate cooked proteins like shredded chicken or ground beef before serving to make it more filling.
- Whole-grain pasta or rice can be added at serving time to bulk up the soup.
- Optional flavors include substituting dried herbs with Italian seasoning, a few dashes of hot sauce, parmesan cheese, or fresh herbs.
- Store leftovers in airtight containers in the fridge up to 4 days or freeze cooled soup in portions for up to 4 months.
- Slow cooker: sauté onions first, then cook all ingredients on high for 5 hours or low for 8 hours, adding zucchini near the end. Remove bay leaves before serving.
- Instant Pot: sauté onions, then pressure cook all ingredients on high for 6 minutes and naturally release for 5 minutes. Remove bay leaves before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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