Hey there! If there’s one recipe that warms my heart and fills my home with cozy, comforting aromas, it’s this vegetable soup. Packed with nutritious veggies and a delightful broth, it’s a dish that’s just perfect for those days when you want something simple yet satisfying. I remember the first time I made it; I was desperately trying to sneak more vegetables onto my kids’ plates. Spoiler alert: it worked! Even my picky little eaters didn’t suspect a thing.
Looking for another comforting dish? Check out my easy chicken noodle soup recipe!
Why you’ll love this recipe
Imagine coming home on a chilly evening to a bowl of steaming hot vegetable soup. You’ll love how uncomplicated this recipe is—it’s all about using fresh, readily available ingredients. Whether you’re new to cooking or a seasoned pro, this recipe is fail-proof and forgiving. Plus, it’s budget-friendly and adaptable to whatever you have on hand or want to avoid at the grocery store. It’s a lifesaver for busy weeknights or leisurely Sunday afternoons.
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped onion
- 1 ½ cups chopped carrot
- 1 ½ cups chopped celery
- 2 tablespoons tomato paste
- 4 teaspoons minced garlic
- ¾ teaspoon ground fennel seed
- ½ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- ⅛ to ¼ teaspoon crushed red pepper flakes (optional)
- 1 (15oz) can diced tomatoes with their liquid
- 6 cups stock or broth
- 2 cups chopped potato
- 3 to 4 heaped cups chopped or shredded cabbage
- 2 bay leaves
- 1 cup frozen peas
- ½ teaspoon apple cider vinegar or fresh lemon juice (optional)
Step-by-step instructions
Cook the aromatics
First, grab a large Dutch oven or pot, and heat the olive oil over medium heat. Add the onions, carrots, celery, and tomato paste. Stir them often until the vegetables are soft and the onions are translucent, which takes about 8 to 10 minutes.
Add spices and tomatoes
Stir in the garlic, fennel, black pepper, salt, and red pepper flakes (if you’re feeling spicy). Cook it while stirring for just about a minute to release all those amazing flavors.
Simmer the soup
Pour in the canned tomatoes, including their juices, and the stock or broth. Add the potatoes, cabbage, and bay leaves. Turn up the heat to medium-high to bring everything to a boil. Then, partially cover the pot and reduce the heat to let it simmer gently.
Finish it off
Let the soup simmer for about 20 minutes until the potatoes and veggies are tender. Toss in the frozen peas and let them cook for an additional 5 minutes. Remove the pot from the heat, discard the bay leaves, and stir in some apple cider vinegar or lemon juice if you wish.
Recipe tips & variations
Feel free to play around with this recipe! You can swap cabbage for kale or spinach if you prefer, or add beans for extra protein. Adjust the spiciness by adding more or less red pepper flakes, and use whatever kind of stock or broth you like best—vegetable, chicken, or even beef stock will work wonders.
Storage & reheating
Storing this vegetable soup couldn’t be easier. Just let it cool, transfer it to airtight containers, and pop it in the fridge for up to 5 days. For longer storage, freeze it in portion-sized containers for up to 3 months. To reheat, gently warm the soup on the stove over medium heat, stirring occasionally, or use the microwave if you’re in a hurry.
FAQs
1. Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics as described, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours.
2. What can I do if I don’t have fennel seed?
No worries! You can leave it out or substitute with an herb like thyme or oregano for a different taste.
3. Is this soup suitable for a gluten-free diet?
Yes, as long as the stock or broth is gluten-free, this soup is naturally gluten-free.
4. Can I use fresh tomatoes instead of canned?
Certainly! Use about 2 cups of chopped fresh tomatoes in place of the canned ones.
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- Baked Beans Recipe: Sweet, Smoky, and Perfect for Every Gathering
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Enjoy making this veggie-packed dish that’s as comforting as a warm embrace!
Vegetable Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and nutritious vegetable soup packed with fresh ingredients.
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped onion
- 1 1/2 cups chopped carrot
- 1 1/2 cups chopped celery
- 2 tablespoons tomato paste
- 4 teaspoons minced garlic
- 3/4 teaspoon ground fennel seed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15oz) can diced tomatoes with their liquid
- 6 cups stock or broth
- 2 cups chopped potato
- 3 to 4 heaped cups chopped or shredded cabbage
- 2 bay leaves
- 1 cup frozen peas
- 1/2 teaspoon apple cider vinegar or fresh lemon juice (optional)
Instructions
- Grab a large Dutch oven or pot, and heat the olive oil over medium heat. Add the onions, carrots, celery, and tomato paste. Stir them often until the vegetables are soft and the onions are translucent, about 8 to 10 minutes.
- Stir in the garlic, fennel, black pepper, salt, and red pepper flakes (if you’re feeling spicy). Cook for about a minute to release the flavors.
- Pour in the canned tomatoes, including their juices, and the stock or broth. Add the potatoes, cabbage, and bay leaves. Bring everything to a boil, then partially cover the pot and reduce the heat to let it simmer gently.
- Let the soup simmer for about 20 minutes until the potatoes and veggies are tender. Toss in the frozen peas and let them cook for an additional 5 minutes. Remove from heat, discard the bay leaves, and stir in some apple cider vinegar or lemon juice if you wish.
Notes
- This soup can be made in a slow cooker by sautéing the aromatics first and then cooking on low for 6 to 8 hours.
- If you don’t have fennel seed, you can substitute with thyme or oregano.
- This recipe is suitable for gluten-free diets if the stock or broth is gluten-free.
- Fresh tomatoes can be used in place of canned; about 2 cups chopped fresh tomatoes are recommended.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg