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–+ servings
Easy Vegetable Soup

Easy Vegetable Soup

This Easy Vegetable Soup is healthy, easy to make, and tastes amazing. It’s also vegan when vegetable broth is used.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American, vegan
Servings 6 cups
Calories 150 kcal

Equipment

  • large Dutch oven or pot

Ingredients
  

  • 3 tablespoons olive oil
  • 2 cups chopped onion 1 large
  • 1.5 cups chopped carrot 3 to 4 carrots
  • 1.5 cups chopped celery 2 to 3 stalks
  • 2 tablespoons tomato paste
  • 4 teaspoons minced garlic 4 cloves
  • 0.75 teaspoon ground fennel seed
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon fine sea salt plus more to taste
  • 0.125 teaspoon crushed red pepper flakes optional for heat
  • 1 can (15oz) diced tomatoes with their liquid
  • 6 cups stock or broth see veggie broth or chicken stock (1.42L)
  • 2 cups chopped potato 2 medium
  • 3 to 4 heaped cups chopped or shredded cabbage
  • 2 units bay leaves
  • 1 cup frozen peas
  • 0.5 teaspoon apple cider vinegar or fresh lemon juice, optional

Instructions
 

  • Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.
  • Stir in the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
  • Pour in the canned tomatoes and their juices and the stock/broth. Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, then reduce the heat to maintain a low simmer.
  • Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.
  • Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or use lemon juice). Taste and season with more salt, pepper, or vinegar. Serve.

Notes

Vegetable options can be adjusted based on seasonality, such as using kale or spinach instead of cabbage.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 20mgCalcium: 40mgIron: 2mg
Keyword easy vegetable soup, healthy soup, hearty soup, vegan soup, vegetable soup
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