Before I share the recipe to this soup, let me share with you that I make this soup every week. It's easy, delicious, and a big pot goes a long way towards feeding my big, extended family! We have seven people in our home. I generally make it the day before I go grocery shopping and I use the vegetables I have in the fridge so they wont go bad. This soup is good with almost any combination of veggies. I think broccoli, mushrooms, and zucchini are a staple, but you can make it with any veggies you have in the house. The recipe below is how I normally make it.
Here's another great advantage to this recipe- you can always add beans, rice, quinoa, or anything you'd like to make it more filling.
- 1 onion , diced
- 2 cloves garlic , minced
- 1 cup diced carrots
- 4 cups chopped cabbage (approx. 1/4 head of cabbage)
- 1 cup green beans
- 2 whole bell peppers , chopped
- 1 can (28 oz) low sodium diced tomatoes
- 6 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 teaspoon each thyme & basil
- pepper to taste
- 2 cups broccoli florets
- 2 sliced zucchinis
- In a large pot cook onion & garlic over medium heat until slightly softened.
- Add carrots, cabbage & green beans and cook an additional 5 minutes.
- Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
- Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
- Remove bay leaves before serving.