EASY WAY TO COOK VEGETABLES RECIPES

Name: Easy Homemade Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes about 8 cups of soup or 4 to 6 servings
Cuisine: Italian, American
Ingredients: 3 tablespoons olive oil; 2 cups chopped onion (1 medium); 1 ½ cups chopped carrot (3 to 4 carrots); 1 ½ cups chopped celery (2 to 3 stalks); 2 tablespoons tomato paste; 4 teaspoons minced garlic (4 cloves); 3/4 teaspoon ground fennel seed; 1/2 teaspoon ground black pepper; 1/2 teaspoon fine sea salt, plus more to taste; 1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat); 1 (15-ounce) can diced tomatoes with their liquid; 6 cups stock or broth, see our ultra-satisfying veggie brothu00A0oru00A0homemade chicken stock; 2 cups chopped potato (2 medium); 3 to 4 heaped cups chopped or shredded cabbage; 2 bay leaves; 1 cup frozen peas; 1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

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EASY HOMEMADE VEGETABLE SOUP - EASY RECIPES FOR HOME COOKS

Easy Homemade Vegetable Soup - Easy Recipes for Home Cooks image

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes about 8 cups of soup or 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
2 cups chopped onion (1 medium)
1 ½ cups chopped carrot (3 to 4 carrots)
1 ½ cups chopped celery (2 to 3 stalks)
2 tablespoons tomato paste
4 teaspoons minced garlic (4 cloves)
3/4 teaspoon ground fennel seed
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt, plus more to taste
1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
1 (15-ounce) can diced tomatoes with their liquid
6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
2 cups chopped potato (2 medium)
3 to 4 heaped cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Steps:

Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
Pour in the canned tomatoes and their juices as well as the stock/broth.
Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

Nutrition Facts : ServingSize 1 cup, Calories 137, FatContent 5.7g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 677.5mg, CarbohydrateContent 20.3g, FiberContent 4.9g, SugarContent 7.5g, ProteinContent 3.2g

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