I must say I am a little obsessed with meeting my daily requirement for vegetables. I find it extremely important to try to get all my daily veggies as often as possible because I care about my body and know that no amount of vitamin caplets will give me the kind of health power vegetables can. A good quick way to get there is to make soups. I love soup. I make a big pot of soup once or twice a week because it’s easy to make and to have as a healthy snack late in the evening.
Let’s face it, it’s easy to stay slim if you’re in your 20s or younger, but cross over the 30s threshold and it’s a brand new situation. I find creative ways to snack at night since it’s something I’ve always done and don’t want to give up. I love snacking while watching my favorite TV shows, and a chunky vegetable soup that’s completely guilt free will do just fine. This vegetable soup is also a great lunch idea if you’re on a diet as it’s filling and very satisfying.
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Chunky Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 people 1x
- Category: Soup
- Method: Boiling
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Loaded with chunky vegetables, this soup can be served as an appetizer or a main.
Ingredients
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 3 tablespoons extra virgin olive oil
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 turnips, roughly chopped
- 1/4 head cabbage, roughly chopped
- 28 ounce can crushed tomatoes
- 7 cups vegetable broth
- 1/2 teaspoon dried thyme
- Dried herbs like basil, oregano and parsley
- salt and pepper, to taste
Instructions
- In a large pot over high heat, add the oil, garlic, dried thyme and onions. Cook for 4-6 minutes until the onions softens and become clear.
- Add the crushed tomatoes and stir.
- Add everything else; carrots, celery, turnips, cabbage, vegetable broth and dried herbs. Season with a little salt and bring to boil.
- Bring to boil, cover and lower heat to a simmer. Cook for 25 minutes or until vegetables are cooked through. Check on your soup once in a while and stir to make sure veggies aren’t burning at the bottom of the pot.
- Season with salt and pepper and serve.
Notes
This chunky vegetable soup can also be served with fresh chopped parsley and crackers.
Nutrition
- Serving Size: 1 bowl
- Calories: 233
- Sugar: 18g
- Sodium: 1309mg
- Fat: 11g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7.5g
- Protein: 5g
- Cholesterol: 0mg
This is my second recipe of yours that I made. Once again outstanding! My husband does not care for turnips or cabbage and he announced to our son yesterday “I don’t care what vegetables you put in that soup….it was delicious!” This soup will become a regular in our home.
Another 5+ stars.
I’m loving this, thank you.
Awww thank you Cheryl! It’s also one of my favorites – reminds me of that old A&W vegetable soup hehe!
Like recipe
How many calories per portion? Thanks
Looks delicious and healthy.
You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.