This vegetable soup combines carrots, celery, zucchini, bell pepper, green beans, tomatoes, cabbage, and greens in low-sodium vegetable broth. The vegetables cook in stages before a 20–25 minute simmer.
Ingredients
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 bell pepper, any color, chopped
- 1 cup green beans, chopped
- 1 (14.5 oz.) can no-salt-added diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups cabbage, shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika, optional
- Salt and pepper, to taste
- 1 teaspoon olive oil, optional
- 1 cup baby spinach or kale
Instructions
- Heat a large pot over medium heat. Add the optional oil, or use a splash of broth.
- Sauté the onion, garlic, carrots, and celery for 3–4 minutes.
- Add the bell pepper, zucchini, and green beans and cook for another 2 minutes.
- Add the tomatoes, broth, cabbage, Italian seasoning, optional paprika, salt, and pepper.
- Bring to a boil, reduce the heat, and simmer for 20–25 minutes, until the vegetables are tender.
- Stir in the spinach or kale and cook for about 2 minutes, until wilted.
- Adjust the seasoning and serve hot.
Preparation Notes
Cut the vegetables into similar-size pieces so they soften evenly. Add the greens only at the end so they wilt without overcooking. Refrigerate leftovers promptly in a covered container.
