Description
A hearty, healthy vegetable soup packed with fresh produce and herbs—perfect for a light lunch or comforting dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 medium zucchini, chopped
- 1 small head of cabbage, shredded
- 1 (14.5 oz) can diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped (optional)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
2. Add the zucchini and shredded cabbage, and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes with their juice, vegetable broth, thyme, basil, oregano, salt, and pepper. Bring to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until all vegetables are tender and the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Remove from heat and stir in the fresh parsley if desired before serving.
Notes
This soup stores well in the refrigerator for up to 5 days and freezes beautifully for longer storage.
Feel free to add beans or pasta for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Trans Fat: 0g
- Cholesterol: 0mg