Description
This hearty vegetable soup is packed with nutritious ingredients and bursting with flavor. Perfect for a cozy meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 large carrots (chopped)
- 3 stalks celery (chopped)
- 1 cup cauliflower (broken into small pieces)
- 1 can chickpeas (garbanzo beans drained)
- 1 small cabbage (chopped green cabbage)
- 8 cups chicken broth
- 1 can tomatoes (seasoned chopped)
- 3 cloves garlic (minced)
- 1 tablespoon oregano (dried)
- 1 tablespoon dried parsley (or 2 tablespoons fresh – reserve some for garnish if using fresh)
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Heat oil in a dutch oven or stockpot at medium-high heat.
- Add onions, cook for a couple of minutes, stir regularly.
- Add carrots, celery, cauliflower, and cook until vegetables are soft (5 or so minutes). You can check the tenderness of the veggies with a fork.
- Add garlic and cook until it is fragrant.
- Add broth then add canned chopped tomatoes, drained chickpeas, oregano, parsley, and thyme.
- Reduce heat to medium. Simmer rather than boil the soup.
- Add cabbage and simmer until cabbage is cooked (about 5-10 minutes).
- Add salt and pepper to taste. Use fresh parsley to garnish the served bowls of soup if you have it handy.
Notes
- This soup is versatile; feel free to add any other vegetables you have on hand.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg