Hearty Vegetable Soup Recipe
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.
Servings: 8 people
Calories: 92kcal
Ingredients
- 3 Tbsp Olive Oil
- 2 cups Onion chopped
- 2 tsp Garlic minced
- 2 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 can (28 oz) Italian Stewed Tomatoes crushed or diced
- 1 quart Chicken Broth vegetable broth works great here too
- 1 tablespoon Parsley dried
- 2-3 whole Bay Leaves
- 2 teaspoon Basil dried
- 1 teaspoon Oregano dried
- 1 teaspoon Salt
- ¼ teaspoon 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, or about 8-10 minutes.
- Add the minced garlic, carrots, broccoli and cauliflower and saute for 2 minutes longer.
- Add the zucchini, cabbage, tomatoes, broth, herbs, including bay leaves, 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 ladling into bowls and topping with Parmesan or mozzarella cheese if desired. Enjoy!
Video
Nutrition
Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 750mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3238IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 1mg