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Vegetable Soup Recipe

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A hearty, flavorful vegetable soup packed with fresh vegetables and aromatic herbs and spices. Perfect for any season!

Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 cups chopped onion, 1 large
  • 1 ½ cups chopped carrot, 3 to 4 carrots
  • 1 ½ cups chopped celery, 2 to 3 stalks
  • 2 tablespoons tomato paste
  • 4 teaspoons minced garlic, 4 cloves
  • ¾ teaspoon ground fennel seed
  • ½ teaspoon ground black pepper
  • ½ teaspoon fine sea salt, plus more to taste
  • to ¼ teaspoon crushed red pepper flakes, optional for heat
  • 1 (15oz) can diced tomatoes with their liquid
  • 6 cups stock or broth, see our veggie broth or chicken stock (1.42L)
  • 2 cups chopped potato, 2 medium
  • 3 to 4 heaped cups chopped or shredded cabbage
  • 2 bay leaves
  • 1 cup frozen peas
  • ½ teaspoon apple cider vinegar or fresh lemon juice, optional

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add onions, carrots, celery, and tomato paste. Cook for 8-10 minutes, stirring often, until vegetables soften and onions become translucent.
  2. Add garlic, fennel seed, black pepper, salt, and red pepper flakes. Cook while stirring for one minute until fragrant.
  3. Pour in canned tomatoes with juices and broth. Add potatoes, cabbage, and bay leaves. Turn the heat up to medium-high and allow it to reach a boil. Partially cover with lid, then reduce heat to maintain a simmer.
  4. Simmer for 20 minutes or until potatoes and vegetables are tender. Add frozen peas and cook for five more minutes.
  5. Remove from heat and discard bay leaves. Stir in vinegar or lemon juice. Taste and adjust seasonings as needed before serving.

 

Notes

For best results, use seasonal vegetables and allow the soup to rest before serving to let flavors develop.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: vegetable soup, homemade soup, healthy soup, vegetable broth, cabbage soup