"Very Veggie" Vegetable Soup
Bright, hearty vegetable soup packed with fresh peppers, cabbage, and herbs—perfect for a quick, low‑calorie lunch or a cozy dinner for the whole family.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 large onion, chopped ⓘ
- 2 green and red bell peppers, chopped ⓘ
- 4 garlic cloves,{ } minced? 4 garlic cloves, minced ⓘ
- 1/2 tsp. ground cumin
- 1/2 small head green cabbage, sliced ⓘ
- 2 large carrots, sliced ⓘ
- 1 zucchini, chopped ⓘ
- 1 yellow squash, chopped
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1 (46{ } oz.) bottle vegetable juice (e.g., V-8) / 1 (46 oz.) bottle vegetable juice (e.g., V-8)?? 1 (46 oz.) bottle vegetable juice (e.g., V-8 ⓘ
- 1/2 tsp. ground black pepper ⓘ
- 1/4 tsp. crushed red pepper flakes ⓘ
Instructions
- Warm olive oil in a large saucepan over medium heat.
- Add chopped onion and bell peppers; cook 5 minutes or until tender.
- Add minced garlic and ground cumin; cook 1 minute.
- Add sliced cabbage, sliced carrots, chopped zucchini, chopped yellow squash, stewed tomatoes (with juice), vegetable juice, ground black pepper, and crushed red pepper flakes.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Tips & Substitutions
For added depth of flavor, consider incorporating a dash of soy sauce or a splash of lemon juice just before serving. If you prefer a heartier soup, feel free to add cooked beans or lentils. Fresh herbs like parsley or basil can also enhance the dish. If you're in a hurry, pre-chopped veggies can save time without sacrificing taste.
Serving Suggestions
This soup pairs beautifully with a crusty bread or a side salad for a satisfying meal. For a refreshing drink, consider serving it alongside Raindrop Raspberry Iced Tea. Garnishing the soup with fresh herbs or a dollop of sour cream can elevate the dish further. It’s a versatile recipe that can be enjoyed as an appetizer or main course.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, simply place the soup in a pot over medium heat until warmed through, stirring occasionally. You can also microwave individual portions for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of "Very Veggie" Vegetable Soup contains roughly 529 calories, with 18g protein, 86g carbohydrates, and 20g fat. It is an excellent source of iron (213% of the Daily Value), vitamin A (122% of the Daily Value), and vitamin C (118% of the Daily Value). It also contributes 21g of dietary fiber toward your daily target.
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
Is this soup suitable for a vegan diet?
Absolutely! This recipe is entirely plant-based, making it a great option for those following a vegan diet. You can further enhance its nutrition by adding more legumes or grains, such as quinoa or chickpeas, for added protein.
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).