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Vegetable Soup Recipe
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.