Hearty Vegetable Soup

Loaded with fresh, colorful vegetables, simmered together in a robust, herby broth, this vegetable soup is absolutely dreamy. Made in one pot, entirely customizable, and ready in about 45 minutes.

Course Appetizer, Main Course, Soup

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword cozy soup, fall vegetables, making soup, one pot meal, summer vegetables, vegetables

Prep Time 15

Cook Time 30

Servings

Calories 199kcal

Author Robin Miller

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion any color, I used white onion
2 stalks celery chopped
2 carrots peeled and chopped, or 1 cup baby carrots, chopped
2 cloves garlic minced, or 1 teaspoon pre-minced garlic
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1 small head green cabbage cored and chopped
8 ounces sliced mushrooms button or cremini
28- ounce can crushed tomatoes
2 -3 cups vegetable broth
1 zucchini cut into bite-size pieces
Chopped fresh parsley for serving optional

Instructions

Heat the oil in a large stock pot or saucepan over medium-high heat. Add the onion, celery, and carrots and cook for 3 to 5 minutes, until the vegetables soften. Add the garlic and Italian seasoning and cook for 1 minute, until the herbs are fragrant. Stir in the cabbage and mushrooms. Cook for 2 minutes, until the cabbage starts to soften, stirring frequently.
Add the crushed tomatoes and 2 cups of the vegetable broth and bring to a boil. Reduce the heat to low, partially cover and simmer for 20 minutes. Add the zucchini and simmer for 5 minutes. For a thinner soup, add more vegetable broth if desired.
Season to taste with salt and black pepper. Top with parsley, if using, and serve.

Nutrition