Description
A hearty vegetable soup packed with nutritious ingredients.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 cups onion (chopped)
- 2 teaspoons garlic (minced)
- 2 whole carrots (sliced)
- 1 cup broccoli (chopped into bite-sized florets)
- 1 cup cauliflower (chopped into bite-sized florets)
- 1 medium zucchini (chopped into bite-sized pieces)
- 2 cups Napa cabbage (shredded)
- 1 28-ounce can Italian diced tomatoes
- 1 quart vegetable broth
- 1 tablespoon parsley (dried)
- 2 whole bay leaves
- 2 teaspoons basil (dried)
- 1 teaspoon oregano (dried)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large Dutch oven or stockpot, add the olive oil and heat over medium heat. Once warm, add the onion and saute over medium heat until the onions are soft and lightly golden brown—about 8-10 minutes.
- Add the minced garlic, carrots, broccoli, and cauliflower and saute for 2 minutes longer.
- Add the zucchini, cabbage, tomatoes, broth, parsley, bay leaves, basil, oregano, salt, and pepper and bring to a boil. Reduce the heat slightly and cover with a lid. Let simmer for about 25-30 minutes, or until the veggies are tender, stirring occasionally.
- Once your soup is cooked completely, remove from the heat, pull out the bay leaves, and let cool for at least 5 minutes. Season with more salt and pepper if desired before serving. Enjoy!
Notes
- For additional flavor, consider adding a squeeze of lemon juice before serving.
- This soup can be stored in an airtight container in the fridge for up to 5 days.
- Feel free to add or substitute any vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg