Perfect Fall Vegetable Soup
This healthy warm vegetable soup recipes is packed full of nutrients
As soon as the first leaf falls, I bust out the autumn decorations, light fall candles, and make my favorite vegetable soup!
Soups are an amazing way to sneak more veggies into your diet. I particularly love this one because it’s extremely versatile. You can add extra veggies or leave out the ones you don’t like. It has a slight minestrone flavor without the beans and noodles.
This recipe is a no-brainer and fairly quick to make! In about 30 minutes you can have a delicious meal that serves four people.
½ a yellow onion, diced
½ cup carrots, chopped or shredded
1 TBSP olive oil
2 cloves of garlic, chopped
3 cups of vegetable broth (or chicken broth)
1 can Italian diced tomatoes
2 cups of shredded cabbage (I use purple cabbage for added nutrients)
½ cup of peas
½ cup chopped zucchini
1 TSP Italian Seasoning
1 TSP Garlic Powder
Salt and pepper to taste
In a large pot, sauté the onions and carrots in the olive oil over medium high heat for four minutes (or until onion is translucent).
Add in the garlic and let that sauté for a minute.
Next stir in the broth, tomatoes, cabbage, peas and seasonings. Simmer on low for 5-10 minutes.
Add in the zucchini and cook for 5 more minutes.
You can add more of the seasonings if it’s still not at your taste level. I tend to add a little extra salt and garlic powder at the end.
Serve it up warm and enjoy!
Note: This soup saves pretty well! I always have leftovers and it lasts about 2-3 days after. Just heat it back up in the microwave or on the stovetop and it’s as good (if not better because the flavors have marinated) as when you made it!
If you make this soup tag @brittbehealthy so I can see your creations