Easy Vegetable Soup

This homemade vegetable soup is healthful, clean to make, and tastes excellent. It’s also vegan when you use vegetable broth! leap to the smooth Vegetable Soup Recipe or read on to peer our suggestions for making it. while we’re seeking out a comforting meal full of greens, this easy veggie soup is in which we turn. It’s made with a mild tomato broth and adapts to all seasons. sense loose to apply any seasonal veggies you have reachable. This soup is so desirable, you may need a batch inside the freezer always.

It’s perfect for busy nights as well as when we experience we’ve over-indulged. This hearty vegetable soup recipe is healthful, clean to make, and tastes top notch. It’s additionally vegan while a vegetable broth is used! since vegetables vary by means of seasonality, sense loose to switch or add exceptional greens for the ones listed below. Kale or spinach, for instance, is an extraordinary substitute to the cabbage.

INGREDIENTS

• 3 tablespoons olive oil
• 2 cups chopped onion (1 medium)
• 1 1/2 cups chopped carrot (3 to 4 carrots)
• 1 1/2 cups chopped celery (2 to 3 stalks)
• 2 tablespoons tomato paste
• 4 teaspoons minced garlic (4 cloves)
• 3/4 teaspoon ground fennel seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 (15-ounce) can diced tomatoes with their liquid
• 6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
• 2 cups chopped potato (2 medium)
• 2 heaped cups chopped or shredded cabbage
• 2 bay leaves 1 cup frozen peas
• 1/2 teaspoon apple cider vinegar or fresh lemon juice

DIRECTIONS

1. Heat two tablespoons of the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and the tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
2. Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
3. Pour in the canned tomatoes and their juices as well as the stock/broth.
4. Add the potatoes, cabbage, and the bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
5. Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
6. Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice) and the remaining tablespoon of olive oil. Taste and season with more salt, pepper or vinegar. Serve.

Based on the recipe from https://www.inspiredtaste.net/37646/vegetable-soup-recipe/