Description
A simple, filling vegetable soup packed with fiber and flavor, suitable for weeknight dinners or light lunches.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion, diced small
- 1 cup celery, diced small
- 4 garlic cloves, finely minced
- 4 cups green cabbage, sliced into thin ribbons
- 1 medium/large red bell pepper, diced small
- 1 medium/large yellow or orange bell pepper, diced small
- 1 cup carrots, sliced thin
- 1 cup green beans, trimmed into 1-inch pieces
- 1 cup sliced mushrooms
- 64 ounces low-sodium vegetable broth
- one 15-ounce can petite-diced tomatoes, low-sodium
- 1 ½ cups edamame (or one 15-ounce can garbanzo beans, cannellini, or kidney beans, drained and rinsed)
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- pinch cayenne pepper, optional
- 2 to 3 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 cups broccoli florets
- 2 cups zucchini, diced small
- 1 to 2 tablespoons lemon juice, optional
Instructions
- Add the oil, onion, and celery to a large Dutch oven or stockpot. Sauté over medium-high heat for about 7 minutes, stirring intermittently, until vegetables begin to soften.
- Add the garlic and sauté for another 1 to 2 minutes, stirring intermittently.
- Add the cabbage, peppers, carrots, green beans, and mushrooms. Sauté for another 5 minutes, stirring intermittently, until vegetables begin to soften.
- Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, and pepper. Bring the mixture to a boil, then allow it to boil gently for about 5 minutes.
- Add the broccoli, zucchini, and optional lemon juice. Boil for 3 to 5 minutes, or until broccoli and zucchini are crisp-tender.
- Remove the bay leaves.
- Taste the soup and add additional salt, pepper, or herbs as needed. Serve immediately.
Notes
- Soup keeps airtight in the refrigerator for 5 to 7 days or in the freezer for up to 4 months.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 126
- Sugar: 6
- Sodium: 571
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: Low Calorie Vegetable Soup, Healthy vegetable soup, Weight loss soup recipe, Light vegetable soup, Clean eating soup, Weeknight Dinner Ideas, Simple Dinner Ideas, Easy Healthy Dinner