Easy Vegetable Soup(Makes 6 Servings)
A hearty, flavorful vegetable soup packed with fresh cabbage, carrots, tomatoes, and pasta, perfect for a comforting and nutritious meal for the whole family.
Ingredients
- 1 Tbsp vegetable oil ⓘ
- 1/4 c finely chopped onion ⓘ
- 1 clove minced garlic ⓘ
- 6 c water ⓘ
- 1 (14 oz) can whole tomatoes, drained and chopped ⓘ
- 3 c sliced green cabbage
- 1/4 c sliced celery ⓘ
- 1/2 c chopped carrot ⓘ
- 5 tsp instant beef bouillon ⓘ
- 1/2 tsp sugar ⓘ
- 1/4 tsp thyme
- 1/4 tsp pepper ⓘ
- 1 bay leaf ⓘ
- 1/2 c uncooked ditalini macaroni ⓘ
Instructions
- In a 3-quart saucepan, heat the vegetable oil.
- Add chopped onion and minced garlic; sauté for 3 to 5 minutes until the onion is tender.
- Add water, drained and chopped tomatoes, sliced cabbage, sliced celery, chopped carrots, instant beef bouillon, sugar, thyme, pepper, and the broken bay leaf.
- Bring to a boil; cover and simmer for 30 minutes or until vegetables are crisp but tender.
- Add uncooked ditalini macaroni and simmer for an additional 10 minutes or until the macaroni is tender.
- Remove the bay leaf before serving.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water. You can also substitute the ditalini macaroni with any small pasta you have on hand, such as elbow macaroni or orzo. To enhance the dish, add a splash of soy sauce or Worcestershire sauce. If you have leftover vegetables, feel free to toss them in for more variety.
Serving Suggestions
Serve your vegetable soup hot, garnished with fresh herbs like parsley or basil. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider adding cooked beans or lentils. This soup also makes a great starter for a main dish like Beef 'N Potato Loaf.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to loosen the soup as it thickens in the fridge. Reheat in a saucepan over medium heat or in the microwave until heated through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Vegetable Soup(Makes 6 Servings) contains roughly 1045 calories, with 25g protein, 207g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (232% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 624mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this vegetable soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious. Just remember to add the pasta when you're ready to serve, as it can become mushy if cooked too long in advance.
What can I substitute for the beef bouillon?
If you're looking for a vegetarian option, substitute the beef bouillon with vegetable bouillon cubes or powder. This will maintain the soup's flavor without the meat. Additionally, consider adding more herbs or spices to enhance the taste if needed.
How can I make this soup spicier?
To add some heat to your vegetable soup, try incorporating red pepper flakes or a dash of hot sauce during cooking. You could also add diced jalapeños or a pinch of cayenne pepper. Adjust the spice level according to your taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).