Description
A hearty vegetable soup perfect for a cozy day.
Ingredients
Scale
- 2 tablespoons olive oil
- 16 baby carrots (or 3 regular carrots, sliced)
- 4 celery ribs (sliced)
- 1 medium onion
- 4–5 cloves garlic (minced)
- 4 cups vegetable broth
- 28 ounces canned diced tomatoes (undrained)
- 15 ounces cannellini beans (drained and rinsed)
- 1 tablespoon Italian seasoning
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 head cabbage (sliced into 2 inch pieces)
Instructions
- In a dutch oven or soup pot, add the olive oil, diced carrots, celery, onions and sauté over medium high heat for 10 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
- Add the vegetable broth, tomatoes, Italian seasoning, soy sauce, salt and pepper and sliced cabbage. Stir and bring to a boil.
- Then cover and reduce heat to low and simmer for 30 minutes until carrots and cabbage are tender.
Notes
- This soup is great with crusty bread.
- Feel free to substitute any vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg