Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 cup chopped cabbage
  • 1 cup broccoli florets
  • 1 cup diced tomatoes
  • 1 medium potato, diced
  • ½ cup green beans, chopped
  • ½ cup corn or peas
  • 6 cups vegetable broth
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp tomato paste (optional)

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add garlic and cook for another 30 seconds.

2. Add Tomatoes and Seasonings: Stir in diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and black pepper.

3. Add Broth and Vegetables: Pour in the vegetable broth. Add potatoes, green beans, cabbage, and corn. Bring to a boil.

4. Simmer: Reduce heat and simmer for 15–20 minutes, until the potatoes and vegetables are tender.

5. Add Broccoli: Stir in broccoli and peas, if using. Cook for another 5–7 minutes.

6. Finish and Serve: Stir in fresh parsley and adjust the seasoning. Serve hot with whole-grain bread.

Tips for the Best Flavor

  • Use homemade vegetable broth for extra flavor.
  • Add spinach or kale during the last few minutes for more greens.
  • For a thicker soup, mash a few potato pieces into the broth.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Enjoy this comforting, colorful vegetable soup! It’s packed with vegetables, fiber, and flavor, making it a wonderful option for a nourishing lunch or light dinner. 🥕🍅