Vegetable Soup
 
Prep time
Cook time
Total time
 
:
Serves: 8 servings
Ingredients
  • 1 T olive oil
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 4 cups cabbage, shredded (1 bag of coleslaw mix is more than enough)
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • 2 cups frozen vegetable mix: green beans, carrots, peas and corn
  • 1 cup mushrooms, sliced
  • 8 cups vegetable, chicken or beef broth
  • 15 oz. can of diced tomatoes
  • 15 oz can of red kidney beans or white, drained and rinsed
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. dried rosemary
  • 3 cups broccoli florets (frozen or room temperature)
  • 1 Tb. lemon juice or red wine vinegar
  • salt and pepper to taste
Instructions
  1. In a stock pot or Dutch oven, heat olive oil over medium heat. Add onions and celery. Cook 5 minutes or until translucent
  2. Add garlic and cook 30 seconds.
  3. Add cabbage, red bell pepper, yellow bell pepper, frozen vegetables and mushrooms. Cook 5 minutes.
  4. Add broth, tomatoes, beans, and all of the spices/seasonings. Bring this to a boil and boil 5 minutes.
  5. Add broccoli and boil 3-5 minutes.
  6. Remove from heat and add lemon juice or vinegar, salt and pepper. Enjoy!
Recipe by Whisk Together at http://www.whisktogether.com/2019/01/14/vegetable-soup/