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–+ servings
Easy Vegetable Soup

Easy Vegetable Soup

This Easy Vegetable Soup is hearty, healthy, and vegan-friendly when made with vegetable broth. Perfect for a quick meal with seasonal vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine vegan
Servings 8 cups
Calories 137 kcal

Equipment

  • Dutch oven

Ingredients
  

Base

  • 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 cloves minced garlic
  • 0.75 teaspoon ground fennel seed
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon fine sea salt plus more to taste
  • 0.125 teaspoon crushed red pepper flakes optional for heat
  • 1 can diced tomatoes 15oz can with liquid
  • 6 cups stock or broth vegetable or chicken
  • 2 cups chopped potato 2 medium
  • 3 to 4 heaping cups chopped or shredded cabbage
  • 2 leaves bay leaves
  • 1 cup frozen peas
  • 0.5 teaspoon apple cider vinegar or fresh lemon juice optional

Instructions
 

Steps

  • 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.
  • Stir in the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
  • 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 for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.
  • 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. For fresh tomatoes, 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 vegetable soup, healthy soup, Hearty Soup, quick recipe, vegan soup, vegetable soup
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