Hearty Vegetable Soup
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 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 (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
- potatoes or cooked egg noodles, but adjust the amount of stock accordingly
directions
- 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.
- 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.
- Add the zucchini and simmer for and additional 10-15 minutes.
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Reviews
-
Used sliced Brussels Sprouts instead of cabbage, can of fire roasted tomatoes, fresh corn, beef boullion stock (omitted steak seasoning), garbanzo beans instead of kidney, a bit of red pepper flakes and added two cups of extra broth. Tip, use a mandolin or food processor for slicing the veggies to cut down on time.
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We loved this soup! The steak seasoning made a lot of difference to the flavor. I used chickpeas, corn and homemade chicken broth. I did not add zucchini, but other than those mentioned I followed the recipe. It is a healthy, rich soup and I served it with Briscoe's Irish Brown Bread. Very nice meal. Thanks, Carole in Orlando
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Soup lovers that we are we enjoyed this hearty vegetable soup. I made as posted using chicken stock, to the vegetables I added a can of white navy beans and diced in some potatoes. The peppery combo steak spice I used made for just the right amount for our tastes. I am sure it would be equally good using kidney beans as well. Another great tasting recipe to add to my soup collection. Thank you Grace.
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Tweaks
-
Used sliced Brussels Sprouts instead of cabbage, can of fire roasted tomatoes, fresh corn, beef boullion stock (omitted steak seasoning), garbanzo beans instead of kidney, a bit of red pepper flakes and added two cups of extra broth. Tip, use a mandolin or food processor for slicing the veggies to cut down on time.
RECIPE SUBMITTED BY
I love cooking, baking and eating all kinds of food. I am an avid watcher of cooking shows and love cookbooks, recipe websites, etc... you name it.