Chopped vegetables soup is a warm, hearty, and nutritious meal that’s perfect for any season. Packed with colorful vegetables and seasoned to perfection, this soup is not only comforting but also a great way to enjoy a variety of veggies in one bowl. It’s a versatile recipe that can be tailored to your preferences, and it’s easy to prepare with simple ingredients.
Chopped vegetables soup is not only incredibly healthy but also deeply comforting. It’s the perfect way to use up leftover veggies and can be customized to your taste. The soup is low in calories but packed with vitamins, minerals, and fiber, making it a great option for a nutritious meal.
This recipe is easy to make and ideal for busy weeknights, chilly afternoons, or even as a light lunch. It’s also an excellent choice if you’re looking for a dish that’s both filling and wholesome without being heavy. Plus, it’s naturally gluten-free, vegan (if using vegetable broth), and can be adapted to suit different dietary needs.
Warm up with a bowl of this chopped vegetables soup, and enjoy the flavors of nature’s bounty in every bite! Here’s how to make a delicious chopped vegetables soup:
Ingredients:
2 tablespoons olive oil
1 onion (chopped)
2 carrots (peeled and diced)
2 celery stalks (chopped)
2 cloves garlic (minced)
1 zucchini (diced)
1 bell pepper (chopped)
1 can diced tomatoes (14 oz)
4 cups vegetable broth (or chicken broth)
1 cup green beans (trimmed and chopped)
1 cup cabbage (chopped)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
INSTRUCTIONS:
Chopped vegetables soup is a warm, hearty, and nutritious meal that’s perfect for any season. Packed with colorful vegetables and seasoned to perfection, this soup is not only comforting but also a great way to enjoy a variety of veggies in one bowl. It’s a versatile recipe that can be tailored to your preferences, and it’s easy to prepare with simple ingredients.
Chopped vegetables soup is not only incredibly healthy but also deeply comforting. It’s the perfect way to use up leftover veggies and can be customized to your taste. The soup is low in calories but packed with vitamins, minerals, and fiber, making it a great option for a nutritious meal.
This recipe is easy to make and ideal for busy weeknights, chilly afternoons, or even as a light lunch. It’s also an excellent choice if you’re looking for a dish that’s both filling and wholesome without being heavy. Plus, it’s naturally gluten-free, vegan (if using vegetable broth), and can be adapted to suit different dietary needs.
Warm up with a bowl of this chopped vegetables soup, and enjoy the flavors of nature’s bounty in every bite! Here’s how to make a delicious chopped vegetables soup:
Ingredients:
2 tablespoons olive oil
1 onion (chopped)
2 carrots (peeled and diced)
2 celery stalks (chopped)
2 cloves garlic (minced)
1 zucchini (diced)
1 bell pepper (chopped)
1 can diced tomatoes (14 oz)
4 cups vegetable broth (or chicken broth)
1 cup green beans (trimmed and chopped)
1 cup cabbage (chopped)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
INSTRUCTIONS:
Instructions:
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
2. Add the Vegetables
Once the aromatics are softened, add the diced zucchini, chopped bell pepper, and cabbage to the pot. Stir to combine the vegetables.
Season with dried thyme, oregano, salt, and pepper. Let the vegetables cook for 2-3 minutes to enhance the flavors.
3. Add the Broth and Tomatoes
Pour in the vegetable broth (or chicken broth if you prefer) and the can of diced tomatoes with their juices.
Stir in the bay leaf and bring the mixture to a simmer. Once the soup is bubbling, reduce the heat to low and cover the pot.
4. Simmer the Soup
Let the soup simmer for 20-25 minutes, allowing the flavors to develop and the vegetables to become tender. Stir occasionally.
After about 15 minutes, add the chopped green beans. This helps to keep them crisp yet tender.
5. Adjust Seasonings
Taste the soup and adjust the seasonings as needed. You can add more salt, pepper, or even a pinch of red pepper flakes if you want a bit of heat.
6. Serve and Garnish
Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley or cilantro if desired for a pop of color and flavor.
Serve the soup with crusty bread or crackers for a satisfying meal.
Tips for Success:
Customize your veggies: Feel free to add or swap vegetables depending on what you have on hand. Potatoes, spinach, kale, or corn would make excellent additions.
Broth options: If you prefer a richer flavor, you can use chicken or beef broth instead of vegetable broth. For a vegan version, stick to vegetable broth.
Boost the protein: To make this soup more filling, consider adding chickpeas, white beans, or lentils.
Make it ahead: This soup tastes even better the next day, making it a great option for meal prep. Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
ENJOY IT