Description
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
- 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
