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–+ servings
Easy Vegetable Soup

Easy Vegetable Soup: A Cozy, Hearty Recipe for Everyone

This easy vegetable soup is hearty, healthy, and tasty, making it perfect for everyone. A delightful vegan option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine vegan
Servings 6 cups
Calories 137 kcal

Equipment

  • large Dutch oven or pot

Ingredients
  

Vegetables

  • 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 to 0.25 teaspoon crushed red pepper flakes optional for heat
  • 1 can (15oz) diced tomatoes with their liquid
  • 6 cups stock or broth see our veggie broth or chicken stock
  • 2 cups chopped potato 2 medium
  • 3 to 4 heaped cups chopped or shredded cabbage
  • 2 bay leaves
  • 1 cup frozen peas
  • 0.5 teaspoon apple cider vinegar or fresh lemon juice optional

Instructions
 

Directions

  • 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

Homemade vegetable soup lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To thaw, leave it in the refrigerator overnight and gently reheat the next day.

Nutrition

Serving: 1cupCalories: 137kcalCarbohydrates: 20.3gProtein: 3.2gFat: 5.7gSaturated Fat: 0.8gSodium: 677.5mgFiber: 4.9gSugar: 7.5g
Keyword easy vegetable soup, healthy soup, hearty soup, vegan soup, vegetable broth, vegetable recipe
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