Hearty and healthy, this vegetable soup recipe has a rainbow of vegetables, including carrots, cabbage and zucchini, cooked in a flavorful broth. Naturally low in fat and calories, it’s the perfect lunch, snack, or starter!
Ingredients
- ▢1 teaspoon olive oil or butter
- ▢1 small onion diced
- ▢2 cloves garlic minced
- ▢4 cups cabbage chopped, approx. ¼ head of cabbage
- ▢1 cup carrots diced
- ▢1 cup green beans cut into 1″ pieces
- ▢2 whole bell peppers chopped
- ▢2 cups cauliflower florets or broccoli
- ▢28 ounces low sodium diced tomatoes with juice
- ▢6 cups low sodium beef broth
- ▢2 tablespoons tomato paste
- ▢2 bay leaves
- ▢½ teaspoon thyme
- ▢½ teaspoon basil
- ▢pepper to taste
- ▢2 cups zucchini sliced
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes.
- Add the cabbage, carrots, & green beans and cook for an additional 5 minutes.
- Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Bring to a boil over medium-high heat and then reduce to a simmer and cook for 8 to 10 minutes.
- Add in zucchini, simmer an additional 5 minutes or until softened.
- Remove bay leaves before serving.
Notes
Add any type of vegetables you’d like. Quick-cooking veggies like spinach and zucchini should be added at the end of cooking.
To make a hearty meal, add in cooked protein before serving such as shredded chicken or ground beef. Whole-grain pasta or rice can be added to each serving as well.
Optional flavor additions include: replace the dried herbs with Italian seasoning, a few dashes of hot sauce, a sprinkle of parmesan cheese, or fresh herbs.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freeze the cooled soup in individual portions for up to 4 months. Reheat or thaw directly on the stovetop.
Slow Cooker: Cook onions in a skillet with a bit of oil. Add all ingredients to a slow cooker and cook on high for 5 hours or low for 8 hours or until veggies are tender. Remove bay leaves before serving.
Instant Pot: Cook onions using the saute function. Add all ingredients to the Instant Pot and cook on high pressure for 6 minutes, naturally release for 5 minutes. Remove bay leaves before serving.
Nutrition Information
Serving: 1cup | Calories: 52 | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 646mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2650IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 1mg
