Yes, you can. Feel free to use chicken stock and chicken broth too.
No, a clove of fresh minced garlic is best for this hot soup recipe.
After the soup has been cooked, and soup cools down, with an immersion blender, blend till smooth for a creamy vegetable soup.
Depending how much you have left, store soup in a smaller soup pot or saucepan in the refrigerator. Alternatively, you could transfer it into an airtight container and store it in the fridge to reheat the next day for a healthy lunch.
You can find full list of ingredients down in the recipe card, but briefly, here’s what you’ll need to make this soup and there health benefits:Each ingredient works to create this yummy bowl of health benefits. Fresh produce is the best option, especially since so many of these ingredients are in season. Vegetable broth is the perfect base to any soup recipe. It starts the flavor base and the benefits, too. Garlic fights inflammation. White onion is rich in antioxidants. Carrots fill you with vitamin A and beta-carotene. Green bell pepper gives your body vitamin C. Celery is rich in vitamin K, supporting bone health. Green beans fight free radical damage in the body. Tomatoes support heart health with lycopene. Green cabbage is high in fiber, supporting your digestive system. Fresh herbs: Italian parsley, thyme, oregano which both can help to reduce bloating and blood pressure. Along with those ingredients, you will need tomato sauce, olive oil, sea salt, black pepper, lemon juice, and water. [block_content]
Simple and Healthy One Pot Vegetable Soup
- cutting board
- Soup pot
- garlic press
- 4 Tbsp olive oil
- 4 cloves garlic, minced
- 1 white onion, chopped
- 5 carrots, chopped
- 1 green bell pepper, chopped
- 1 chunk celery, chopped
- 10 oz green beans, frozen
- 24 oz can organic diced tomatoes
- 8 oz can organic tomato sauce
- ½ head green cabbage, shredded
- 1 bunch Italian parsley, chopped
- 1 tsp fresh thyme, chopped
- ¼ tsp ground black pepper
- 2 Tbsp lemon juice
- 1 quart vegetable broth
- 2 cups water
- sea salt, to taste
- Add minced garlic and diced onion into a large soup pot along with olive oil. Sauté over medium heat until the onions are transparent and soft.
- While the onions and garlic are cooking, chop 5 carrots, slice a chunk of celery, and dice 1 green bell pepper. Add the carrots, celery, bell pepper, as well as the 10oz of frozen green beans to the pot.
- Add diced tomatoes (and juice) and tomato sauce. Stir to combine.
- Allow the vegetables in the pot to heat while you chop or shred 1/2 head of green cabbage. Add cabbage to the pot.
- Add 1 bunch of chopped parsley.
- Add 1/2 teaspoon paprika, 2 stems oregano, 1/4 teaspoon ground black pepper, and 2 Tablespoons of lemon juice. Stir to combine.
- Add 1 qt vegetable broth, and 2 cups water. Give a good stir.
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium-low and allow the pot to simmer until the cabbage and carrots are tender (approximately 20 minutes). Turn off the heat and add salt to taste.