Vegetarian•healthy
Chunky Vegetable Soup
Loaded with chunky vegetables, this soup can be served as an appetizer or a main.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 3 tablespoons extra virgin olive oil
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 turnips, roughly chopped
- 1/4 head cabbage, roughly chopped
- 28 ounce can crushed tomatoes
- 7 cups vegetable broth
- 1/2 teaspoon dried thyme
- Dried herbs like basil, oregano and parsley
- salt and pepper, to taste
Instructions
- 1
In a large pot over high heat, add the oil, garlic, dried thyme and onions. Cook for 4-6 minutes until the onions softens and become clear.
- 2
Add the crushed tomatoes and stir.
- 3
Add everything else; carrots, celery, turnips, cabbage, vegetable broth and dried herbs. Season with a little salt and bring to boil.
- 4
Bring to boil, cover and lower heat to a simmer. Cook for 25 minutes or until vegetables are cooked through. Check on your soup once in a while and stir to make sure veggies aren’t burning at the bottom of the pot.
- 5
Season with salt and pepper and serve.