Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; ½ cup chopped onion; ½ cup chopped celery; 2 teaspoons mixed Italian herbs, blend (or 1 t basil and 1 t oregano); ½ teaspoon ground allspice; ⅛ teaspoon ground cloves; ½ teaspoon paprika; ½ cup dry white wine; 3 cups chicken stock or 3 cups vegetable stock; 2 cups vegetable juice, such as V-8 or 2 cups tomato juice; 1 cup cola (not diet, preferably sweetened with real sugar); 1 teaspoon kosher salt; 2 cups tomatoes, with their juices (canned or fresh); 3 cups chopped cabbage; 1 cup peeled and diced potato; 4 cups assorted chopped vegetables (such as snap beans, corn, peas, carrots, mushrooms, or whatever you like); 2 teaspoons hot sauce; 1 teaspoon ground black pepper; ¼ cup finely chopped flat leaf parsley; 2 tablespoons red wine vinegar

Servings: persons

4 tablespoons butter
½ cup chopped onion
½ cup chopped celery
2 teaspoons mixed Italian herbs, blend (or 1 t basil and 1 t oregano)
½ teaspoon ground allspice
⅛ teaspoon ground cloves
½ teaspoon paprika
½ cup dry white wine
3 cups chicken stock or 3 cups vegetable stock
2 cups vegetable juice, such as V-8 or 2 cups tomato juice
1 cup cola (not diet, preferably sweetened with real sugar)
1 teaspoon kosher salt
2 cups tomatoes, with their juices (canned or fresh)
3 cups chopped cabbage
1 cup peeled and diced potato
4 cups assorted chopped vegetables (such as snap beans, corn, peas, carrots, mushrooms, or whatever you like)
2 teaspoons hot sauce
1 teaspoon ground black pepper
¼ cup finely chopped flat leaf parsley
2 tablespoons red wine vinegar

1
Melt the butter in a large heavy pot over medium high heat.
2
Add the onion and celery and a pinch of salt and cook, stirring often, until softened, about 10 minutes.
3
Stir in the dried herbs, allspice, cloves, and paprika and cook, stirring for one minute.
4
Stir in the wine and cook one minute, stirring up any bits from the bottom of the pot.
5
Stir in the stock, vegetable juice, and cola.
6
Stir in the salt, tomatoes, cabbage, potato, and chopped veggies.
7
Bring just to a boil, reduce the heat, and simmer, partially covered, until all the veggies are tender, 30 to 40 minutes.
8
Stir in the hot sauce, pepper, parsley, and vinegar.
9
Check for seasoning and serve.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 20 ingredients. The key ingredients include: 4 tablespoons butter, ½ cup chopped onion, ½ cup chopped celery, 2 teaspoons mixed Italian herbs, blend (or 1 t basil and 1 t oregano), 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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