Description
A hearty and healthy vegetable soup packed with flavors and nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 sticks celery (chopped)
- 2 cups cabbage (chopped)
- 4 cloves garlic (minced)
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 4 cups vegetable broth
- 3 medium carrots (peeled & sliced)
- 1 Russet potato (peeled & chopped)
- 1 cup frozen corn
- 1 small zucchini (chopped)
- 1/2 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper (to taste)
Instructions
- Add the oil, onion, celery, and cabbage to a soup pot and sauté for 7-10 minutes (stop when it’s starting to lightly brown).
- Add in the garlic and cook for 30 seconds.
- Stir in the tomato sauce, broth, carrots, potato, corn, zucchini, and Italian seasoning. Increase the heat to high and bring the soup to a boil.
- Once the soup is boiling, reduce the heat to a simmer and cover with the lid slightly open. Cook for 20-25 minutes or until the potatoes and veggies are tender.
- Season with salt & pepper as needed and stir in the spinach.
Notes
- This soup can be customized with any vegetables you have on hand.
- For a heartier meal, add some cooked beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg