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Hearty Vegetable Soup

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“My husband and I love soup! I came up with this one and different variations with whatever I had on hand. So that means that this is more a method than a strict science. Just try different variations and see what you get! This goes well with hot cornbread.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 -2 tablespoon olive oil
  • 1 chopped onion
  • 2 -3 carrots, cleaned and sliced
  • 2 stalks celery, chopped
  • 1 cup of chopped cabbage
  • 1 bay leaf
  • 3 garlic cloves, minced
  • 1 teaspoon steak seasoning
  • 2 quarts chicken stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve)
  • 1 (14 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans or 1 (15 ounce) can kidney beans, drained
  • 1 (11 ounce) can corn, include some of the liquid
  • 1 large zucchini, quartered and sliced
  • salt and pepper
  • You can also try adding
  • green beans or peas or mushrooms or potatoes or cooked egg noodles, but adjust the amount of stock accordingly

Directions

  1. In a soup pot, over medium heat, heat the olive oil and saute the onion, carrots, celery, cabbage, bay leaf, garlic and steak seasoning for about 5 minutes.
  2. add the stock, tomatoes, beans, and corn. add salt and pepper to taste. bring to a boil and lower heat to simmer for about 30 minutes.
  3. Add the zucchini and simmer for and additional 10-15 minutes.

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