Easy Vegetable Soup
Make this easy vegetable Soup recipe with whatever veggies you have on hand! Nourishing and light, it's perfect to enjoy anytime of year.
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Servings: 6
Calories: 110kcal
Ingredients
- 1 tablespoon avocado oil or extra virgin olive oil
- ½ medium white or yellow onion - chopped
- 3 large carrots - peeled and chopped into small chunks
- 2 celery stalks - chopped into small chunks
- 2 large garlic cloves - minced
- 6 cups vegetable o chicken stock
- 1 8-oz can tomato sauce
- ½ tsp bouillon (your preferred brand)
- 1 ½ Tbsp kosher or sea salt
- 1 tsp black pepper
- 3 cups chopped potatoes. About 3 large white potatoes or 2 medium russet potatoes.
- 2 cups frozen corn kernels
- 2 cups fresh green beans - cut into 1-inch lengths
- ½ small cabbage - chopped into 1 inch squares
- 2 large zucchinis - diced
- 4 cups broccoli - cut into florettes.
- ½ cup fresh cilantro - chopped
Instructions
- Heat two tablespoons of the vegetable or avocado oil in a large stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery.
- Cook, stirring often until the vegetables have softened and the onions are translucent; about 5 minutes.
- Add the broth, tomato sauce, bouillon, salt & pepper, corn, potato and green beans. Mix well all ingredients.
- Cover and bring to a soft boil. Once boiling, lower heat to Medium-low and simmer for 10 minutes.
- Add the zucchini, broccoli, cabbage & cilantro and mix to integrate all vegetables into the broth. Cover and cook for 10 more minutes.
- Remove from heat and rest for 10 minutes before serving. Remove the garlic and taste for salt & pepper add more if needed according to taste.
- Serve with hot sauce and drizzle some fresh lime juice.
Private Notes
Nutrition
Serving: 2cups | Calories: 110kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Sodium: 630mg | Potassium: 515mg | Fiber: 5g | Sugar: 6g