Description
Discover how to make a satisfying Hearty Vegetable Soup that is packed with wholesome ingredients and bursting with flavor. Perfect for a cozy meal!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 8 medium carrots, sliced (about 320 g)
- 2 large onions, chopped (about 300 g)
- 4 celery ribs, chopped (about 200 g)
- 1 large green pepper, seeded and chopped
- 1 garlic clove, minced
- 2 cups chopped cabbage (about 180 g)
- 2 cups frozen cut green beans (about 225 g)
- 2 cups frozen peas (about 225 g)
- 1 cup frozen corn (about 140 g)
- 1 can (15 ounces (425 g)) kidney beans, rinsed and drained
- 1 bay leaf
- 2 teaspoons (10 ml) vegetable bouillon granules
- 1-1/2 teaspoons (3 ml) dried parsley flakes
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) dried marjoram
- 1 teaspoon (5 ml) dried thyme
- 1/2 teaspoon (3 ml) dried basil
- 1/4 teaspoon (1 ml) pepper
- 4 cups water (960 ml)
- 1 can (28 ounces (794 g)) diced tomatoes, undrained
- 2 cups (480 ml) vegetable juice
Instructions
- In a large pot, warm up the olive oil on medium-high fire. Cook the carrots, onions, celery, and green pepper until they are slightly soft. Add the garlic and continue to stir for another minute.
- Incorporate the cabbage, green beans, peas, corn, kidney beans, spices, water, and undrained tomatoes into the mixture.
- Boil the soup, then lower the heat and cover. Let it cook gently until the vegetables are soft, which should take between 60 to 90 minutes. Discard the bay leaf before serving.
Notes
- Consider using homemade vegetable broth for a richer flavor.
- Add any extra vegetables to customize the soup.
- For added heat, try red pepper flakes or hot sauce.
