Vegetable Soup

Name: Vegetable Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. potatoes, diced; 1 c. cabbage, chopped; 1/2 c. carrots, sliced; 1/4 tsp. oregano leaves; 1/4 tsp. marjoram leaves; dash of pepper; 1 c. (1/2 of 16 oz. can) tomatoes; 1/2 c. onion, chopped; 1/2 c. celery, diced; 1/2 c. frozen green beans; 1/4 tsp. salt; 1 bay leaf; 2 c. water

Eats Now Editorial Team · Soups & Stews

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Vegetable Soup – a delicious recipe with potatoes, cabbage, carrots, oregano leaves, marjoram leaves, pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. potatoes, diced
1 c. cabbage, chopped
1/2 c. carrots, sliced
1/4 tsp. oregano leaves
1/4 tsp. marjoram leaves
dash of pepper
1 c. (1/2 of 16 oz. can) tomatoes
1/2 c. onion, chopped
1/2 c. celery, diced
1/2 c. frozen green beans
1/4 tsp. salt
1 bay leaf
2 c. water

1
Place all ingredients, except tomatoes, in saucepan.
2
Cover and boil gently for 10 minutes.
3
Break up tomatoes.
4
Add to vegetable mixture and continue cooking until vegetables are tender, about 20 minutes.
5
Remove bay leaf before serving.
6
Makes 4 servings (about 1 cup each).

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. potatoes, diced, 1 c. cabbage, chopped, 1/2 c. carrots, sliced, 1/4 tsp. oregano leaves, and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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