Weekday Vegetable Soup Recipe

Name: Weekday 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; 3 large carrots, peeled, chopped; 1/2 large head green cabbage, thinly sliced; 1 onion, chopped; 2 celery stalks, chopped; 2 tablespoons chopped fresh rosemary or 1 tablespoon dried; 6 cups canned chicken broth; 1 28-ounce can Italian plum tomatoes, chopped, juices reserved; 1/3 cup grated Parmesan cheese; Additional grated Parmesan cheese

Servings: persons

3 tablespoons olive oil
3 large carrots, peeled, chopped
1/2 large head green cabbage, thinly sliced
1 onion, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

1
Heat olive oil in heavy large pot over medium heat.
2
Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
3
Add broth and tomatoes with their juices and simmer 45 minutes.
4
Season soup to taste with salt and pepper.
5
Stir in 1/3 cup Parmesan.
6
Ladle soup into bowls.
7
Serve, passing additional cheese separately.

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 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 large carrots, peeled, chopped, 1/2 large head green cabbage, thinly sliced, 1 onion, chopped, and more.

Yes, Weekday 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.

Weekday Vegetable Soup

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