Easy Vegetable Soup for a Hearty and Healthy Weeknight Meal

This easy vegetable soup is a hearty and healthy dish, perfect for a weeknight meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings cups

Calories 137 kcal

Equipment

large Dutch oven or pot

Ingredients

Base 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 teaspoons ground fennel seed
0.5 teaspoons ground black pepper
0.5 teaspoons fine sea salt plus more to taste
0.125 teaspoons crushed red pepper flakes optional for heat
1 15 oz 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
0.5 teaspoon apple cider vinegar or fresh lemon juice optional

Instructions

Cooking Instructions

Sauté the vegetables: 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.
Add aromatics: Stir in the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
Build the soup base: 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: Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.
To finish: 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. Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.

Nutrition

Serving: 1cupCalories: 137kcalCarbohydrates: 20.3gProtein: 3.2gFat: 5.7gSaturated Fat: 0.8gSodium: 677.5mgFiber: 4.9gSugar: 7.5g

Keyword easy soup, healthy soup, vegan soup, vegetable soup, weeknight meal

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