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–+ servings
A bowl of hearty vegetable soup with carrots, potatoes, celery, peas, and tomatoes in a light tomato broth.

Vegetable Soup

A hearty, wholesome vegetable soup that’s quick to make, packed with flavor, and perfect for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 137
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil extra virgin preferred
  • 2 cups chopped onion 1 large
  • 1 ½ cups chopped carrot 3–4 medium carrots
  • 1 ½ cups chopped celery 2–3 stalks
  • 2 tablespoons tomato paste concentrated
  • 4 teaspoons minced garlic 4 cloves
  • ¾ teaspoon ground fennel seed
  • ½ teaspoon ground black pepper
  • ½ teaspoon fine sea salt plus more to taste
  • ⅛ –¼ teaspoon crushed red pepper flakes optional, for heat
  • 1 15-oz can diced tomatoes (with liquid)
  • 6 cups vegetable or chicken broth 1.42 L
  • 2 cups chopped potato 2 medium
  • 3 –4 cups chopped or shredded cabbage or kale/spinach
  • 2 bay leaves
  • 1 cup frozen peas
  • ½ teaspoon apple cider vinegar or fresh lemon juice optional, for brightness

Method
 

  1. Heat the olive oil in a large Dutch oven or pot over medium heat.
  2. Add the chopped onions, carrots, celery, and tomato paste. Cook, stirring frequently, until vegetables are softened and onions are translucent, about 8–10 minutes.
  3. Stir in the minced garlic, ground fennel, black pepper, ½ teaspoon salt, and red pepper flakes if using. Cook for 1 minute, stirring constantly.
  4. Pour in the diced tomatoes with their juice and the broth. Add the chopped potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring to a gentle boil, then reduce to a simmer, partially covering the pot.
  5. Simmer for 20 minutes, or until potatoes and other vegetables are tender.
  6. Add the frozen peas and cook for an additional 5 minutes until heated through.
  7. Remove the pot from heat and discard the bay leaves. Stir in apple cider vinegar or lemon juice if using, and adjust seasoning with salt and pepper to taste.
  8. Serve hot.

Nutrition

Serving: 1 ServingCalories: 137kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 678mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 4500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This easy vegetable soup is cozy, nourishing, and versatile. Swap in seasonal vegetables or add your favorite greens for a fresh twist every time.

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