Vegetable soup

Name: Vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 2 cups chopped onion (1 medium); 1 ½ cups chopped carrot (3 to 4 carrots); 1 ½ cups chopped celery (2 to 3 stalks); 2 tablespoons tomato paste; 4 teaspoons minced garlic (4 cloves); 3/4 teaspoon ground fennel seed; 1/2 teaspoon ground black pepper; 1/2 teaspoon fine sea salt, plus more to taste; 1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat); 1 (15-ounce) can diced tomatoes with their liquid; 6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock; 2 cups chopped potato (2 medium); 3 to 4 heaped cups chopped or shredded cabbage; 2 bay leaves; 1 cup frozen peas; 1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

6 steps

Prep:15minCook:30min

Easy vegetable soup https://www.inspiredtaste.net/37646/vegetable-soup-recipe/#itr-recipe-37646

Updated at: Wed, 16 Aug 2023 21:11:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories217 kcal (11%)

Total Fat8.1 g (12%)

Carbs29.5 g (11%)

Sugars8.6 g (10%)

Protein9.4 g (19%)

Sodium798.1 mg (40%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsolive oil

2 cupsonion

chopped, medium

1 ½ cupscarrot

chopped

1 ½ cupscelery

chopped

2 tablespoonstomato paste

4 teaspoonsgarlic

minced

¾ teaspoonground fennel seed

½ teaspoonground black pepper

½ teaspoonfine sea salt

plus more to taste

⅛ teaspooncrushed red pepper flakes

optional for heat

1 x 15 ouncecan diced tomatoes

with their liquid

6 cupsstock

or broth, see our ultra-satisfying veggie broth or homemade chicken stock

2 cupspotato

chopped

3 heaped cupscabbage

chopped or shredded

2bay leaves

1 cupfrozen peas

½ teaspoonapple cider vinegar

or fresh lemon juice, optional

Instructions

Step 1

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.

Step 2

Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

Step 3

Pour in the canned tomatoes and their juices as well as the stock/broth.

Step 4

Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

Step 5

Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.

Step 6

Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.