Description
This Healthy Vegetable Soup is a light and flavorful broth-based soup packed with fresh vegetables such as carrots, cabbage, and green beans, enhanced by herbs and tomato paste. Perfect for a nourishing meal, it’s easy to prepare on the stovetop and ideal for those seeking a wholesome vegetable-packed dish.
Ingredients
Scale
Vegetables
- ⅔ cup sliced carrots
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 ½ cups chopped green cabbage
- ½ cup green beans
Liquids & Sauces
- 3 cups broth (vegetable, chicken, or beef)
- 2 tablespoons tomato paste
- 2 dashes Worcestershire sauce
- 1 tablespoon canola oil
Herbs & Spices
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Sauté the Aromatics: In a large saucepan, heat 1 tablespoon of canola oil over medium-low heat. Add the sliced carrots, diced onion, and minced garlic. Cook gently, stirring occasionally, until the vegetables soften and release their flavors, approximately 5 minutes.
- Add Broth and Vegetables: Pour in 3 cups of your chosen broth. Add the chopped green cabbage, green beans, tomato paste, dried basil, oregano, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients uniformly.
- Simmer the Soup: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the soup simmer gently for about 20 minutes. This slow simmer allows the vegetables to cook fully and the flavors to meld together. Taste and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Ladle the hot soup into bowls and serve immediately. For added comfort, pair the soup with warm bread for dipping.
Notes
- Use any broth according to your preference to adjust flavor—vegetable broth for vegetarian, chicken or beef for more richness.
- For a thicker soup, add an extra tablespoon of tomato paste or blend a portion of the soup before serving.
- Adjust seasoning towards the end of cooking to suit your taste.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or a side salad for a complete meal.