Description
This hearty vegetable soup is packed with nutrients and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 16 baby carrots (or 3 regular carrots, sliced)
- 4 celery ribs (sliced)
- 1 medium onion
- 4–5 cloves garlic (minced)
- 4 cups vegetable broth
- 28 ounces canned diced tomatoes (undrained)
- 15 ounces cannellini beans (drained and rinsed)
- 1 tablespoon Italian seasoning
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 head cabbage (sliced into 2 inch pieces)
Instructions
- In a dutch oven or soup pot, add the olive oil, diced carrots, celery, onions and sauté over medium high heat for 10 minutes.
- Then add the minced garlic and sauté for an additional minute until fragrant.
- Add the vegetable broth, tomatoes, Italian seasoning, soy sauce, salt and pepper and sliced cabbage. Stir and bring to a boil.
- Then cover and reduce heat to low and simmer for 30 minutes until carrots and cabbage are tender.
Notes
- This soup can be made ahead of time and reheated for easy meals throughout the week.
- You can substitute any of the vegetables with your favorites.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg