This hearty vegetable soup is packed with wholesome ingredients, offering a nourishing and comforting meal in just 40 minutes. Made with fresh vegetables and a flavorful broth, this soup is not only delicious but also incredibly versatile. Perfect for meal prep, it’s a healthy, one-pot wonder that’s easy to customize with your favorite veggies.

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Cuisine: American
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6 (8 cups)

Why You’ll Love Making It

• Simple & Healthy – A nutritious, veggie-packed meal made with pantry staples.
• Customizable – Swap or add vegetables based on what’s in season or what you have on hand.
• Vegan-Friendly – Use vegetable broth for a fully plant-based soup.
• Meal Prep & Freezer-Friendly – Great for making ahead and storing for quick meals.
• One-Pot Meal – Minimal cleanup, maximum flavor.

Ingredients

• 3 tablespoons olive oil – Helps sauté the vegetables, enhancing their flavor.
• 2 cups chopped onion (1 large) – Adds a rich, aromatic base.
• 1 ½ cups chopped carrot (3 to 4 carrots) – Provides natural sweetness and color.
• 1 ½ cups chopped celery (2 to 3 stalks) – Adds crunch and depth to the soup.
• 2 tablespoons tomato paste – Enhances the umami and gives the broth a richer taste.
• 4 teaspoons minced garlic (4 cloves) – Infuses a bold, savory aroma.
• 3/4 teaspoon ground fennel seed – Adds a subtle licorice-like depth.
• 1/2 teaspoon ground black pepper – Balances and enhances overall seasoning.
• 1/2 teaspoon fine sea salt, plus more to taste – Essential for flavor; adjust as needed.
• 1/8 to 1/4 teaspoon crushed red pepper flakes (optional) – Adds a touch of heat.
• 1 (15-ounce) can diced tomatoes with liquid – Provides acidity and a rich tomato base.
• 6 cups (1420ml) vegetable or chicken broth – Forms the flavorful base of the soup.
• 2 cups chopped potato (2 medium) – Makes the soup more filling and hearty.
• 3 to 4 heaping cups chopped or shredded cabbage – Adds texture and a mild, slightly sweet flavor.
• 2 bay leaves – Infuses an earthy aroma.
• 1 cup frozen peas – Brings a pop of color and a touch of sweetness.
• 1/2 teaspoon apple cider vinegar or fresh lemon juice (optional) – Brightens the flavors at the end.

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, celery, and tomato paste. Stir frequently and cook for 8 to 10 minutes, or until the vegetables soften and the onions turn translucent. The tomato paste should darken slightly, intensifying its flavor.

Step 2: Add Seasonings

Stir in the minced garlic, ground fennel, black pepper, salt, and crushed red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until fragrant. This helps release the essential oils from the spices, deepening the flavor.

Step 3: Add Tomatoes and Broth

Pour in the diced tomatoes along with their juices, followed by the vegetable or chicken broth. Stir well to combine, ensuring the tomato paste dissolves into the liquid.

Step 4: Simmer the Vegetables

Add the chopped potatoes, shredded cabbage, and bay leaves. Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, partially cover the pot with a lid, then reduce the heat to maintain a steady simmer. Let the soup cook for 20 minutes, stirring occasionally, until the potatoes and other vegetables are tender when pierced with a fork.

Step 5: Add Peas & Finish the Soup

Stir in the frozen peas and let the soup simmer for another 5 minutes. Remove the pot from the heat and discard the bay leaves. Stir in the apple cider vinegar or lemon juice for a final touch of brightness. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

Step 6: Serve & Enjoy

Ladle the soup into bowls and serve hot. Pair with crusty bread, a side salad, or a sprinkle of fresh herbs for extra flavor. The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

FAQs

Can I add beans or grains to make the soup heartier?
Yes! You can add cooked beans (like white beans or chickpeas) or grains (such as quinoa or barley) to make the soup more filling. If adding uncooked grains, increase the broth slightly to accommodate absorption.

What’s the best way to store and reheat this soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring between each. If the soup thickens too much, add a splash of water or broth to loosen it up.

More Recipes You'll Love

The Best Italian Veggie Cottage Pie

Easy Italian Chicken Parmesan Bake

Simple Dahl