Vegetable Soup Recipe

A hearty, wholesome vegetable soup packed with cabbage, carrots, green beans, bell peppers, cauliflower, zucchini, and tomatoes in a savory beef broth. Perfect for meal prep or a comforting family mea... show more

american
Nutrition

Provides a rich source of vitamins, minerals, and dietary fibre from a variety of vegetables with moderate protein from beef broth and minimal fat.

3% of daily energy
11 g
Carbs
0.7 g
Total fat
3 g
Protein
Dairy FreeEgg FreeGluten FreeHeart HealthyHigh FibreLow FatLow SugarNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

soupdinnerlunchmain coursestovetopone potmeal prepfreezer friendlyfamily friendly

Vegetable Soup Recipe

Spend With Pennies (Holly Nilsson)

12

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Olive Oil
1 teaspoon Olive Oil or butter
Onion
1 small Onion diced
Garlic
2 cloves Garlic minced
Green Cabbage
4 cup Green Cabbage chopped; approximately ¼ head of cabbage
Carrot
1 cup Carrot diced
Green Beans
1 cup Green Beans cut into 1-inch pieces
Bell Peppers
2 Bell Peppers red, yellow, or green, chopped
Cauliflower Florets
2 cup Cauliflower Florets or broccoli florets
Canned Diced Tomatoes
28 ounce can Canned Diced Tomatoes with juices
Reduced Sodium Beef Broth
6 cup Reduced Sodium Beef Broth
Tomato Paste
2 tablespoon Tomato Paste
Bay Leaves
2 Bay Leaves
Dried Thyme Leaves
0.5 teaspoon Dried Thyme Leaves
Dried Basil
0.5 teaspoon Dried Basil
Black Pepper
Black Pepper to taste
Zucchini
2 cup Zucchini sliced
Equipment
Large pot

Large pot

Knife

Knife

Cutting board

Cutting board

Wooden spoon

Wooden spoon

Instructions
1
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
2
Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.
3
Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
4
Add in zucchini, simmer an additional 5 minutes or until softened.
5
Remove bay leaves before serving.
Vegetable Soup Recipe

Vegetable Soup Recipe

Spend With Pennies (Holly Nilsson)

12

servings

0

per serve

0

minutes

A hearty, wholesome vegetable soup packed with cabbage, carrots, green beans, bell peppers, cauliflower, zucchini, and tomatoes in a savory beef broth. Perfect for meal prep or a comforting family mea... show more

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Olive Oil
1 teaspoon Olive Oil or butter
Onion
1 small Onion diced
Garlic
2 cloves Garlic minced
Green Cabbage
4 cup Green Cabbage chopped; approximately ¼ head of cabbage
Carrot
1 cup Carrot diced
Green Beans
1 cup Green Beans cut into 1-inch pieces
Bell Peppers
2 Bell Peppers red, yellow, or green, chopped
Cauliflower Florets
2 cup Cauliflower Florets or broccoli florets
Canned Diced Tomatoes
28 ounce can Canned Diced Tomatoes with juices
Reduced Sodium Beef Broth
6 cup Reduced Sodium Beef Broth
Tomato Paste
2 tablespoon Tomato Paste
Bay Leaves
2 Bay Leaves
Dried Thyme Leaves
0.5 teaspoon Dried Thyme Leaves
Dried Basil
0.5 teaspoon Dried Basil
Black Pepper
Black Pepper to taste
Zucchini
2 cup Zucchini sliced
Equipment
Large pot

Large pot

Knife

Knife

Cutting board

Cutting board

Wooden spoon

Wooden spoon

Instructions
1
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
2
Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.
3
Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
4
Add in zucchini, simmer an additional 5 minutes or until softened.
5
Remove bay leaves before serving.
soupdinnerlunchmain coursestovetopone potmeal prepfreezer friendlyfamily friendly
Nutrition

Provides a rich source of vitamins, minerals, and dietary fibre from a variety of vegetables with moderate protein from beef broth and minimal fat.

3% of daily energy
11 g
Carbs
0.7 g
Total fat
3 g
Protein
Dairy FreeEgg FreeGluten FreeHeart HealthyHigh FibreLow FatLow SugarNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

App StoreGoogle PlayMicrosoft Store

Privacy Policy | T&Cs | Contact