Hearty Vegetable Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup onion, diced
- 3 celery ribs, sliced
- 4 carrots, sliced
- 1 large russet potato, peeled and diced
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 3 garlic cloves, minced
- 1 1/2 cups green beans, fresh or frozen, cut into 1 1/2"
- 2 cups cabbage, sliced or chopped
- 1/2 cup frozen peas
- 1 leek, white parts, sliced and washed
- 2 tablespoons tomato paste
- 2 quarts vegetable stock
- 1/4 cup fresh parsley, chopped
- 2 dried bay leaves
- 2 cups leafy greens, chopped
- kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium-high heat.
- Once the oil is shimmering, add the onion, celery, carrots, potato, zucchini and squash. Sauté for 5 to 7 minutes, stirring often, until slightly softened.
- Add the garlic, green beans, cabbage, peas, and leek. Sauté vegetables for another three minutes.
- Add the tomato paste and stir gently to combine.
- Add the stock, parsley, bay leaves, and leafy greens and stir.
- Bring to a simmer over medium-high heat, then lower the heat to medium-low.
- Simmer, stirring occasionally, for about 30 minutes or until the potato is tender.
- Taste the soup for seasoning. Remove and discard the bay leaves and add salt and pepper as desired.
Nutrition Facts
Hearty Vegetable Soup
Amount per Serving
Calories
107.7
% Daily Value*
Fat
2.37
g
4
%
Saturated Fat
0.37
g
2
%
Polyunsaturated Fat
0.34
g
Monounsaturated Fat
0.35
g
Sodium
421.69
mg
18
%
Potassium
537.02
mg
15
%
Carbohydrates
19.72
g
7
%
Fiber
4.68
g
20
%
Sugar
8.06
g
9
%
Protein
3.34
g
7
%
Vitamin C
30.54
mg
37
%
Calcium
54.16
mg
5
%
Iron
1.31
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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