Vegetable Soup Recipe

Ingredients:

  • 2 large onions, chopped
  • 2 carrots, sliced
  • 1 parsnip, chopped
  • 1 celery root, chopped
  • 2 ripe tomatoes, diced
  • 1 large potato, diced
  • 1 cup whole kernel corn
  • 1 cup cabbage, chopped
  • 1 cup kidney beans
  • 1 red bell pepper, chopped
  • 2 tablespoons fresh parsley, chopped
  • salt, pepper

Directions:
Put the onions, celery, carrots, parsnip, beans and potatoes in a soup pot, half filled with water. Bring it to a boil, then reduce the heat and simmer for 20 minutes. Add salt, tomatoes, cabbage, corn and bell pepper. Simmer until all vegetables are tender (which is probably 10-15 minutes). Add parsley. Simmer for 2-3 minutes. Serve hot, with fresh ground black pepper sprinkled on top.

Recipe variant: for more flavor, you can saute the onions in extra virgin olive oil before adding them to the soup.

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Cabbage Soup

Cabbage soup is my favorite whenever I’m a bit under the weather. Even if it doesn’t take away the cold, it makes me feel better. That’s why it’s high on my comfort foods list, especially in winter time.

Ingredients:

  • 1 small cabbage, cored and chopped (or 1/2 of a big cabbage head, in case you can’t get a small one)
  • 1 tablespoon extra virgin olive oil
  • 1 onion, peeled, chopped
  • 1 celery stalk, chopped
  • 1 carrot, grated
  • 4-5 garlic cloves, peeled, chopped
  • 1/2 cup whole kernel corn
  • 1 can diced tomatoes in tomato sauce
  • 6 cups chicken broth
  • salt, pepper to taste

Directions:
In a big pot, heat the olive oil, then saute the onion and garlic for about 4-5 minutes. Do not let the onion brown, you only want it to become translucent.

Add the chicken stock, celery, carrot, corn, salt and pepper. Bring it to a boil.

Add the cabbage and simmer for 10-15 minutes.

Add the tomatoes, bring it to a boil, then set the heat to low and simmer the soup for about 15-20 minutes, stirring frequently.

Vegetarian version: replace the chicken broth with vegetarian soup stock and you’re done.

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