Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 tablespoons olive oil; 1 large onion, peeled and chopped; 2 cups trimmed (greens included), cleaned and sliced leeks; 2 cups chopped celery; 1 clove garlic, crushed; 1 1/2 cups unpeeled, sliced carrots; 1 cup shredded cabbage; 2 cups unskinned cubed new potatoes; 1 teaspoon fresh thyme; 1 teaspoon fresh rosemary; 1 teaspoon fresh parsley; 6 cups vegetable stock (fresh or canned); 8 medium tomatoes or 1 16-ounce can of crushed tomatoes; Salt and freshly ground pepper to taste

Servings: persons

3 tablespoons olive oil
1 large onion, peeled and chopped
2 cups trimmed (greens included), cleaned and sliced leeks
2 cups chopped celery
1 clove garlic, crushed
1 1/2 cups unpeeled, sliced carrots
1 cup shredded cabbage
2 cups unskinned cubed new potatoes
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh parsley
6 cups vegetable stock (fresh or canned)
8 medium tomatoes or 1 16-ounce can of crushed tomatoes
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes.
2
Do not brown the garlic.
3
Add the carrots, cabbage and potatoes.
4
Stir well.
5
Add the thyme, rosemary and parsley.
6
Cover with vegetable stock and simmer, covered, for 1 hour.
7
Stir occasionally, adding water if evaporation is excessive.
8
If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away.
9
Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins.
10
Gently crush the whole skinned tomatoes and stir them into the soup.
11
If you are using canned tomatoes, stir them, liquid and all, into the soup.
12
Season to taste.
13
Serve hot.

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

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, peeled and chopped, 2 cups trimmed (greens included), cleaned and sliced leeks, 2 cups chopped celery, 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.

Vegetable Soup

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