Vegetable Soup

5 from 1 vote

This Vegetable Soup is healthy, easy to make, and so delicious. At only 63 calories per cup, it is a great way to get in vegetables as the perfect side dish or serve up a big bowl for a hearty delicious lunch.

Prep Time20

Cook Time38

Total Time58

Course: Soup

Cuisine: American

Keyword: healthy, vegetable side dish, vegetarian

Servings: cups

Calories: 63kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
2 celery stalks trimed and diced
1 small yellow onion diced
2 carrots peeled and diced
3 cloves garlic minced
1/2 head cauliflower cut into florets (about 2 1/2 cups)
1 head broccoli cut into florets (about 2 cups)
1 yellow squash sliced and quartered (skin on)
1 zucchini sliced and quartered (skin on)
1 red pepper diced
2 cups cabbage diced (about 1/4 of a head of cabbage)
6 cups vegetable stock
15 ounces tomato sauce
15 ounces diced tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon lemon juice (to taste)
2 teaspoons honey (to taste)

Instructions

Heat up olive oil in a large dutch oven or soup pot over medium heat. Add in the celery, onion, carrot, and garlic. Sauté for 5 to 7 minutes or until the onions are translucent.
2 tablespoons olive oil, 2 celery stalks, 1 small yellow onion, 2 carrots, 3 cloves garlic
Add in the cauliflower, broccoli, zucchini, squash, pepper, and cabbage. The soup pot will be very full, so do your best to give it all a good stir. Let it cook down for 5 minutes.
1/2 head cauliflower, 1 head broccoli, 1 yellow squash, 1 zucchini, 1 red pepper, 2 cups cabbage
Add in the vegetable stock, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Give everything a good stir. Cover the pot and bring the whole mixture to a boil. Reduce to a simmer and cook for 20 minutes.
6 cups vegetable stock, 15 ounces tomato sauce, 15 ounces diced tomatoes, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
Taste the soup and add honey and lemon to taste. (Read more about why these ingredients are added here.) Add more salt and pepper as needed.
1 teaspoon lemon juice, 2 teaspoons honey

Nutrition