Celebrating Modern Jewish Living Through Food, Tradition, and Family
Quick and easy vegetable soup is a perfect first course, light lunch, or anytime snack.
The Backstory: This delicious quick and easy vegetable soup is a combination of vegetable soup and cabbage soup and one of the easiest recipes you’ll ever make. Having made this soup with different veggie combinations over the years (basically, whatever I have on hand in my fridge), I still find ways to add or change ingredients. I have even added pasta or diced potatoes now and then. However this recipe, is all veggies. Frozen vegetables can be substituted to cut down on the prep time, and you can also add shredded chicken, rice, or whatever leftovers you have that you want to make good use of. However you make this, I know you will find this soup to be one of your go-to-recipes. More of the Backstory after the recipe…
Quick and Easy Vegetable Soup
- 1 1/4 cups sliced carrots
- 1 cup diced onions
- 3 cups shredded cabbage
- 1 cup diced zucchini
- 1/2 cup sliced mushrooms
- 1 cup cannelloni beans, drained
- 6 cups vegetable broth (or chicken broth)
- 2 cloves chopped garlic
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 2 tbsp. tomato paste
- 1 tsp. dried parsely flakes or 2 tsp. fresh parsley
- 1 tsp. dried basil leaves or 2 tsp. fresh basil
In a large stock pot, using cooking spray, saute carrots, onions, and garlic. Using low heat this should take several minutes. Add all the other ingredients. Bring to a boil. Stir often. Lower the heat to a simmer. Cook for about 20 minutes.
Remove from heat and serve.
NOTE: To make this recipe for vegetarian eaters, use vegetable broth only.