Description
A hearty vegetable soup packed with flavors and nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 3 large carrots, sliced
- 1/2 head green cabbage, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add chopped onion, garlic, and celery. Sauté until fragrant and softened, about 5 minutes.
- Stir in the carrots and cabbage, mixing until the cabbage starts to wilt.
- Pour in the diced tomatoes and vegetable broth. Stir in Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce heat and cover. Let it simmer for 25 to 30 minutes or until all vegetables are tender.
- Add lemon juice and red pepper flakes if desired. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, consider adding a splash of vinegar just before serving.
- This soup is a great way to use up any leftover vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg