Vegetable Soup Recipe
This warm & cozy vegetable soup recipe is packed with veggies and ready in under an hour. It’s a perfect budget-friendly, healthy option for any night of the week!
Yield: 8 servings
Ingredients
- 1 Tablespoon vegetable oil
- 4 large carrots, peeled and sliced
- 4 large stalks celery, sliced
- 1 large yellow onion, diced
- 1 teaspoon minced garlic
- 2 large zucchini, cut in half lengthwise and sliced
- 1/2 of large head of cabbage, cut into 1-inch strips
- 1 (15oz) can green beans, drained
- 1 (15oz) can whole kernel corn, drained
- 1 (15oz) can fire roasted tomatoes, undrained
- 48 oz. vegetable broth
- 1 Tablespoon Goya Adobo all-purpose seasoning
- 1 Tablespoon garlic powder
- 1 teaspoon onion powder
- pink salt, to taste
- black pepper, to taste
- pinch of crushed red pepper flakes
Instructions
- Wash and prepare vegetables. Add oil to a large pot, then add carrots, celery, and onion. Saute over medium heat for 10 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, zucchini, and cabbage. Cook another 10 minutes, stirring occasionally, until vegetables begin to soften.
- Add green beans, corn, tomatoes, vegetable broth, and seasonings. Stir, then bring to a boil over high heat.
- Reduce heat to a simmer and cover the pot. Continue cooking for 10 minutes, or just until all vegetables have softened to your liking (stirring occasionally). Remove pot from heat. Serve soup warm.