Print

Chunky Vegetable Soup

chunky vegetable soup
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Loaded with chunky vegetables, this soup can be served as an appetizer or a main.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Add the crushed tomatoes and stir.
  3. Add everything else; carrots, celery, turnips, cabbage, vegetable broth and dried herbs. Season with a little salt and bring to boil.
  4. 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.
  5. Season with salt and pepper and serve.

Notes

This chunky vegetable soup can also be served with fresh chopped parsley and crackers.

Nutrition

Find it online: https://pickledplum.com/recipe-chunky-vegetable-soup/

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter