Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: vegetarian
Ingredients: 3 large carrots (peeled and cut into ½-inch rounds); 2 medium russet potatoes (peeled and diced into ¾-inch cubes); 1 small head green cabbage (cored and chopped into 1-inch pieces); 6 cups vegetable broth; 1 medium yellow onion (finely diced); 2 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 bay leaf; Salt and black pepper (to taste); 1 cup frozen peas or corn (optional)

Description

This hearty Vegetable Soup combines tender carrots, potatoes, cabbage, and savory broth into a comforting bowl that warms the soul on any chilly day.

Ingredients

Scale

3 large carrots (peeled and cut into ½-inch rounds)
2 medium russet potatoes (peeled and diced into ¾-inch cubes)
1 small head green cabbage (cored and chopped into 1-inch pieces)
6 cups vegetable broth
1 medium yellow onion (finely diced)
2 cloves garlic (minced)
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper (to taste)
1 cup frozen peas or corn (optional)

Instructions

Heat oil in a large pot, cook onion until translucent, then add garlic and thyme.
Pour in broth, scrape the bottom, and bring to a boil.
Reduce heat to simmer, add carrots and potatoes, cover, and cook for 10-12 minutes.
Add cabbage and optional peas, simmer uncovered for 8-10 minutes until tender.
Remove bay leaf, adjust salt and pepper, and serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Cuisine: vegetarian

Nutrition

Serving Size: 1
Calories: 150
Sugar: 3g
Sodium: 600mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: Store leftovers in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove, adding water if necessary to adjust consistency.