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After the soup has been cooked, and soup cools down, with an u003ca href=u0022https://www.amazon.com/Mueller-Austria-Ultra-Stick-Multi-Purpose-Attachment/dp/B075X1KPLZ?keywords=emerson+blenders+for+kitchenu0026amp;qid=1661457665u0026amp;sprefix=imer%2Caps%2C97u0026amp;sr=8-3u0026amp;linkCode=ll1u0026amp;tag=imagecooking-20u0026amp;linkId=25df2e6b051134cd392e7e52afe231aeu0026amp;language=en_USu0026amp;ref_=as_li_ss_tlu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eimmersion blenderu003c/au003e, blend till smooth for a creamy vegetable soup.

30 Minute Vegetable Soup All-in-one Pot

Another name for this Hot Vegetable Soup could just be ‘Healthy Soup’! Each ingredient works to create this yummy bowl of health benefits.

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Can I Use vegetable stock instead of vegetable broth?

Yes, you can. Feel free to use chicken stock and chicken broth too.

Can I use ground garlic instead of fresh garlic?

No, a clove of fresh minced garlic is best for this hot soup recipe.

How can I make a chunky soup to be blended?

After the soup has been cooked, and soup cools down, with an immersion blender, blend till smooth for a creamy vegetable soup.

How to store leftover 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.

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Filling you with the benefits you need for the winter months, a bowl of soup is rich and so beneficial! I have tried many different versions of veggie soups, but nothing compares to my mom’s version, and for good reason. Full of healthy veggies, with herbs, and spices all in large stockpot. Veggie soup may not be as popular with kiddos. Making a hearty soup like this one is a great way to introduce more vegetables into their diets, all filled with rich flavor. Seasonal vegetables are always the best to use in an easy vegetable soup like this one. It always makes for a hearty meal. You’ll know you’ve cooked up the good stuff when the kiddos will be asking for more! Fighting inflammation, giving your body vitamins, antioxidants, and supporting all of your body systems, this simple, healthy One-Pot Vegetable Soup is well-loved by my family. The veggies in this soup aren’t the only main characters. They share the spotlight with the tasty spices that bring the shine. Paprika, Italian parsley, fresh thyme, oregano, and salt with pepper all grace this delicious soup.

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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.

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Simple and Healthy One Pot Vegetable Soup

Another name for this Hot Vegetable Soup could just be ‘Healthy Soup’! Each ingredient works to create this yummy bowl of health benefits.

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Course: Dinner, Lunch, Main Course

Cuisine: American, Soup

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Total Time: 1 hour

Servings:

Calories: 116kcal

Equipment

knife
cutting board
Soup pot
garlic press
ladle

Ingredients

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

Instructions

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.