Introduction

This hearty vegetable soup is a comforting and nutritious option, packed with colorful vegetables and flavorful herbs. Perfect for a light lunch or cozy dinner, it’s easy to prepare and warms you up from the inside out.

Hearty Vegetable Soup Recipe - Recipe Image

Ingredients

1 teaspoon olive oil (or butter)
1 small onion (diced)
2 cloves garlic (minced)
4 cups chopped green cabbage (approximately ¼ head of cabbage)
1 cup diced carrot
1 cup green beans (cut into 1-inch pieces)
2 bell peppers (red, yellow, or green, chopped)
2 cups cauliflower florets (or broccoli florets)
28 ounces canned diced tomatoes (with juices, 1 can)
6 cups reduced sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme leaves
½ teaspoon dried basil
Black pepper (to taste)
2 cups sliced zucchini

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until they are slightly softened, about 3 minutes.
Step 2: Add the chopped cabbage, diced carrots, and green beans to the pot. Cook for an additional 5 minutes, stirring occasionally.
Step 3: Stir in the chopped bell peppers, cauliflower florets, undrained diced tomatoes, beef broth, tomato paste, bay leaves, dried thyme, dried basil, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 8 to 10 minutes.
Step 4: Add the sliced zucchini to the soup and continue to simmer for another 5 minutes or until all the vegetables are tender.
Step 5: Remove the bay leaves before serving. Adjust seasoning if needed and enjoy your warm vegetable soup.

Tips & Variations

For a vegetarian or vegan version, substitute beef broth with vegetable broth.
Feel free to add other seasonal vegetables like corn or peas for extra sweetness and texture.
Use fresh herbs instead of dried for a brighter flavor, adding them near the end of cooking.
Adding a splash of lemon juice before serving can brighten the soup’s flavors.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over low heat or microwave in short intervals, stirring occasionally. You can also freeze the soup for up to 3 months; thaw it overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned diced tomatoes with about 3 cups of fresh diced tomatoes. You may need to cook the soup a bit longer to allow the fresh tomatoes to soften and release their juices.

Is this soup suitable for freezing?

Absolutely. This vegetable soup freezes well. Be sure to cool it completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating gently.

Hearty Vegetable Soup Recipe

Print Recipe

★★★★★

5 from 643 reviews

This hearty and colorful vegetable soup is a wholesome blend of fresh and canned vegetables simmered in a savory broth. Perfect for a nutritious meal, it combines cabbage, carrots, green beans, bell peppers, cauliflower, tomatoes, and zucchini, seasoned with herbs and garlic to create a comforting and flavorful dish ideal for any season.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

1 small onion, diced
2 cloves garlic, minced
4 cups chopped green cabbage (approximately ¼ head)
1 cup diced carrot
1 cup green beans, cut into 1-inch pieces
2 bell peppers (red, yellow, or green), chopped
2 cups cauliflower florets (or broccoli florets)
2 cups sliced zucchini

Other Ingredients

1 teaspoon olive oil (or butter)
28 ounces canned diced tomatoes with juices (1 can)
6 cups reduced sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme leaves
½ teaspoon dried basil
Black pepper to taste

Instructions

Heat Oil and Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking them until they become slightly softened, about 3 minutes, to release their flavors.
Add Cabbage, Carrots, and Green Beans: Stir in the chopped cabbage, diced carrots, and green beans. Cook these vegetables together for an additional 5 minutes to begin softening and blending the flavors.
Add Remaining Vegetables and Broth: Mix in the chopped bell peppers, cauliflower florets, canned diced tomatoes with their juices, beef broth, tomato paste, bay leaves, dried thyme, dried basil, and black pepper. Bring this mixture to a boil over medium-high heat, then reduce the heat to simmer and cook for 8 to 10 minutes, allowing the vegetables to cook through and the flavors to meld.
Add Zucchini and Simmer: Incorporate the sliced zucchini into the pot and continue to simmer the soup for an additional 5 minutes or until the zucchini is tender.
Finish and Serve: Remove the bay leaves from the soup before serving to ensure a pleasant eating experience.

Notes

You can substitute cauliflower florets with broccoli florets if preferred.
For a vegetarian version, use vegetable broth instead of beef broth.
Adjust seasoning with salt or additional black pepper according to taste.
To add protein, consider adding cooked beans or shredded chicken.
This soup stores well and tastes great reheated the next day as the flavors deepen.

Keywords: vegetable soup, healthy soup, easy soup recipe, stovetop soup, low fat soup, cabbage soup, vegetable broth soup