Description
A hearty and nutritious vegetable soup, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and halved
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 russet potato, peeled and diced
- 1½ cups cabbage, shredded
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5–7 minutes until they start to soften and become fragrant.
- Add garlic and seasoning: Stir in the minced garlic, Italian seasoning, salt, and pepper. Let it cook for 1 minute to release the flavors.
- Build the soup: Add in zucchini, yellow squash, green beans, diced tomatoes (with their juices), and vegetable broth. Stir everything together, then bring the mixture to a boil.
- Add hearty veggies: Add the diced potatoes and shredded cabbage. Reduce heat and simmer for about 20–25 minutes, until the vegetables are tender.
- Finish it off: Stir in the peas and fresh parsley during the last 5 minutes of cooking. Taste and adjust seasoning if needed.
- Serve warm: Ladle the soup into bowls and enjoy with crusty bread or crackers. It’s even better the next day!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup freezes well, making it perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg