This vegetable soup recipe is delicious, nourishing, and healing. Use any combination of veggies you like here; aim for about 4-5 cups of chopped veggies in addition to the onion, celery, and carrot. Omit anything that doesn’t look good at the store, is expensive, or you don’t like. You might end up with a “6 or 7 Veggie Soup,” which will still be amazing.
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced (aka finely chopped)
- 2 carrots, chopped (I like to buy long skinny carrots from the bulk bin and cut them into 1/4-in rounds, but if they only have large carrots do half-moons or quarter moons)
- 2 ribs celery, chopped (save the leaves for a soup garnish if you have them)
- 1 parsnip (or another carrot), chopped
- 2 cloves garlic, minced
- 1 medium to large Yukon gold (yellow) potato, skin on, chopped into 1-inch cubes
- 1 medium zucchini, chopped (I usually do quarter moons)
- 10-12 fresh green beans (I grab a handful from the bulk bin), chopped into 1-inch pieces
- 1 small crown broccoli chopped into small pieces (about 1 — 1.5 cups chopped)
- 1 cup riced cauliflower (fresh has a better texture—I buy this in the salad section, you’ll have more in the bag for another meal)
- 1 bay leaf
- 1 cup finely shredded cabbage (I used purple cabbage to make it pretty and shred it on a mandoline* or with a sharp knife)
- 1 (14-ounce) can crushed tomatoes (I like San Marzano)
- 2 teaspoons Italian seasoning, plus 1 tablespoon chopped fresh rosemary if you happen to have some on hand (or 2 tablespoons chopped fresh rosemary + 6 fresh sprigs thyme)
- 1-quart (4 cups) chicken stock (or vegetable stock to make vegan, or chicken stock, any stock works!)
- 1 (14-ounce) can kidney beans, drained and rinsed (leave out if you don’t like beans)
- 2 teaspoons sea salt, more to taste if your stock is low-sodium
- a few spins freshly ground black pepper (about 1/2 teaspoon), to taste
- optional: juice of half a lemon if you have one
- Clean & prepare all veggies. I typically give everything a good rinse (except the onion and garlic). You only need to peel the carrots or parsnip if they look extra dirty (I almost never peel them). Remove the outer layer of cabbage and you don’t need to rinse it. Potato skins are full of fiber & vitamins so leave ‘em unless you have strong feelings about it.
- In a 6-quart Dutch oven or soup pot, heat the extra virgin olive oil over medium heat. Add the onion, celery, carrot, parsnip, and a pinch of sea salt and saute until soft, 5-6 minutes.
- Add the garlic, bay leaf, a few spins of freshly ground black pepper, and Italian seasoning (and fresh herbs if using) and give the pan a few big stirs. Saute everything another 1-2 minutes to cook the garlic and allow the flavors of the spices to release.
- Add the potato, green beans, zucchini, broccoli, cauliflower rice and give it a big stir, then saute 3-4 more minutes to allow the veggies to pick up some flavor in the pan.
- Turn the heat to medium-high, then add the crushed tomatoes right away to deglaze the bottom of the pan. Use a wooden spoon to scrape up any bits from the bottom of the pan. Add the stock, 2 teaspoons of sea salt, a few spins of black pepper, and the beans to the pan. Let it come up to a rolling simmer (this will take 2-5 minutes), then reduce the heat to medium-low and let it all simmer for about 10 minutes to cook the veggies through.
- Add the shredded cabbage (if using) in and let it cook for about 5 minutes to begin to wilt. Adjust seasoning as needed; if you use low-sodium stock add another teaspoon or so of sea salt. Serve immediately or let it sit on the stove on warm for up to an hour. I like to finish it with fresh lemon juice, but the list of ingredients is already long here and it's great without it. Use it if you have some. Keeps well in the fridge up to 4 days.
Keywords: Vegetable Soup Recipe, Veggie Soup