Hearty Vegetable Soup Recipe

4.67 from 12 votes

This hearty yet skinny vegetable soup recipe is quick, easy, full of flavor, and naturally low in fat and calories. Starting with a tomato base, it's loaded with all of your favorite veggies making it incredibly hearty for something so healthy.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: people

Calories: 92kcal

Author: The Carefree Kitchen

Ingredients

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

US Customary - Metric

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!

Video

Notes

Storing Instructions: store in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months.

To reheat: put soup into a Dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.

Nutrition