Vegetarian Vegetable Soup Recipe

Name: Vegetarian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow onion; 20 baby carrots; 8 large stalks of celery; 2 cloves of garlic; 2 cups low sodium vegetable broth; 3 cups water; 1 can (10 oz) of tomato paste; 1 can diced tomatoes; 3 cups chopped cabbage; 1 tsp basil; 1 tsp oregano; 1/8 tsp cayenne pepper; 1 tsp sea salt; 1/2 tsp black pepper

Servings: persons

1 large yellow onion
20 baby carrots
8 large stalks of celery
2 cloves of garlic
2 cups low sodium vegetable broth
3 cups water
1 can (10 oz) of tomato paste
1 can diced tomatoes
3 cups chopped cabbage
1 tsp basil
1 tsp oregano
1/8 tsp cayenne pepper
1 tsp sea salt
1/2 tsp black pepper

1
1. Chop the onion, carrots, and celery and mince the garlic.
2
2. Saute the onion, carrots, celery, garlic, and some of the spices with the olive oil for 10 minutes.
3
3. Add the vegetable broth and water, then gradually stir in the tomato paste.
4
4. Once you have a consistent broth, add in the tomatoes, cabbage, and remaining spices.
5
5. Bring the mixture to a boil and then reduce and simmer for another 20 minutes.
6
6. Let cool, eat, enjoy, and store the extra in the refrigerator or freezer.

296

kcal

Calories

Carbs

Protein

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 14 ingredients. The key ingredients include: 1 large yellow onion, 20 baby carrots, 8 large stalks of celery, 2 cloves of garlic, and more.

Yes, Vegetarian 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.

Vegetarian Vegetable Soup

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