Ultimate Vegetable Soup
This vibrant soup is nourishing, satisfying, and a great source of plant-based nutrients. Plus simple to customize with your own favorite additions!
Servings8 large bowls
- 3-4 cloves garlic
- 1 yellow onion
- 1-2 medium carrots
- 1 zucchini
- 1 1/2 cups mushroom
- 1 1/2 cups cabbage (I love purple for color)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups cut green beans (can use frozen)
- 1 1/2 cups peas (can use frozen)
- 1 1/2 cups sweet corn (can use frozen)
- 2 cups fresh baby spinach
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
Add garlic (and any dried herbs if using) and sauté 1 minute.
Add broth, tomatoes with juice, and all veggies (except spinach).
Increase heat and bring to a light boil.
Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
Stir in spinach during last couple minutes of cooking time. Salt to taste.
Yield: This makes a very large batch so cut if half if desired.
Herbs: Add dried herbs for more flavor (basil, oregano, parsley, etc.)
Frozen veggies: These work great as “fillers” if you want to quickly and easily add more veggies without all the prep (or if fresh produce isn’t available).
Freezing: Vegetable soup also freezes wonderfully. Be sure to let it cool completely before placing in the freezer.
Calories: 114 kcal | Carbohydrates: 24 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 654 mg | Fiber: 6 g | Sugar: 10 g | Vitamin A: 3170 IU | Vitamin C: 66 mg | Calcium: 73 mg | Iron: 2 mg