Name: Easy Vegetable Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons olive oil (45 ml); 2 cups chopped onion, 1 large (300 g); 1 ½ cups chopped carrot, 3 to 4 carrots (225 g); 1 ½ cups chopped celery, 2 to 3 stalks (225 g); 2 tablespoons (30 ml) tomato paste; 4 teaspoons (20 ml) minced garlic, 4 cloves; 3/4 teaspoon (4 ml) ground fennel seed; 1/2 teaspoon (3 ml) ground black pepper; 1/2 teaspoon (3 ml) fine sea salt, plus more to taste; 1/8 to 1/4 teaspoon (1 ml) crushed red pepper flakes, optional for heat; 1 (15oz (425 g)) can diced tomatoes with their liquid; 6 cups vegetable broth or beef broth (1.42L); 2 cups chopped potato, 2 medium (300 g); 3 to 4 heaped cups chopped or shredded cabbage; 2 bay leaves; 1 cup (240 ml) frozen peas; 1/2 teaspoon (3 ml) apple cider vinegar or fresh lemon juice, optional

Description

Discover the ultimate easy vegetable soup recipe that’s perfect for any occasion. Learn how to make this hearty and delicious dish in no time!

Ingredients

3 tablespoons olive oil (45 ml)
2 cups chopped onion, 1 large (300 g)
1 ½ cups chopped carrot, 3 to 4 carrots (225 g)
1 ½ cups chopped celery, 2 to 3 stalks (225 g)
2 tablespoons (30 ml) tomato paste
4 teaspoons (20 ml) minced garlic, 4 cloves
3/4 teaspoon (4 ml) ground fennel seed
1/2 teaspoon (3 ml) ground black pepper
1/2 teaspoon (3 ml) fine sea salt, plus more to taste
1/8 to 1/4 teaspoon (1 ml) crushed red pepper flakes, optional for heat
1 (15oz (425 g)) can diced tomatoes with their liquid
6 cups vegetable broth or beef broth (1.42L)
2 cups chopped potato, 2 medium (300 g)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup (240 ml) frozen peas
1/2 teaspoon (3 ml) apple cider vinegar or fresh lemon juice, optional

Cook Mode Prevent your screen from going dark

Instructions

Warm the olive oil in a large pot or Dutch oven on medium heat. Toss in the onions, carrots, celery, and tomato paste. Stir frequently and cook until the vegetables are tender and the onions become clear, about 8 to 10 minutes.
Incorporate the garlic, fennel, black pepper, ½ teaspoon of salt, and red pepper flakes. Stir and cook for an additional minute.
Create the soup base by adding the canned tomatoes with their juices and the broth. Introduce the potatoes, cabbage, and bay leaves. Increase the heat to medium-high, bringing the soup to a boil. Partially cover the pot, then lower the heat to maintain a gentle simmer.
Let the soup gently cook for 20 minutes, or until the potatoes and other vegetables are soft. Mix in the frozen peas and let it cook for another five minutes.
To conclude, take the pot off the heat and remove the bay leaves. Mix in the apple cider vinegar or lemon juice. Taste and adjust the seasoning with more salt, pepper, or vinegar as needed. Serve hot.

Notes

Consider using beef broth for a richer flavor. Add zucchini or spinach for extra nutrition. Make the soup heartier with cooked beans or lentils.