Description
This Vegetable Soup is nutritious, flavorful, and easy to make! Packed with fresh vegetables, herbs, and a rich broth, it’s a perfect low-calorie, high-fiber meal that’s both comforting and satisfying.
Ingredients
Scale
For the Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups (960ml) vegetable broth (or chicken broth for extra flavor)
- 1 cup cabbage, shredded (optional)
- 1 can (15 oz) beans (kidney, white, or chickpeas), drained & rinsed
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 bay leaf (optional)
- 1/2 tsp red pepper flakes (optional, for spice)
For Serving:
- 2 tbsp fresh parsley or basil, chopped
- 1 tbsp lemon juice (brightens the flavor)
- Grated Parmesan (optional)
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened.
Step 2: Add the Vegetables & Broth
- Stir in zucchini, green beans, diced tomatoes, broth, cabbage, and beans.
- Season with Italian seasoning, paprika, black pepper, salt, and red pepper flakes.
- Add bay leaf and bring to a gentle boil.
Step 3: Simmer the Soup
- Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
Step 4: Finish & Serve
- Remove bay leaf and stir in lemon juice and fresh parsley.
- Serve hot with Parmesan cheese or crusty bread.
Notes
Make It Heartier: Add quinoa, barley, rice, or pasta.
Low-Carb Version: Skip the beans and use extra non-starchy veggies.
Make Ahead: Tastes even better the next day! Refrigerate for up to 5 days or freeze for up to 3 months.
Spice It Up: Add cayenne pepper or chili flakes.