Hearty Vegetable Soup

It’s Farmer’s Market Day! Which means I come home with a bounty of the freshest fruits and vegetables. This week, we bought extra because I seem to be back on a soup making kick, so I wanted to make sure I had enough to make everything.

I always have a Vegetable Lentil Soup on hand, as well as a Homemade Tomato Soup. But, my mom asked me to make a loaded up vegetable soup for her this week, so I added another soup into this week’s mix.

What’s in this soup you might ask? Well, for starters, there are 8 different vegetables in it (see, I told you there were a lot!)! It has a tomato-y broth with all your favorite soup veggies! It’s a great way to empty your fridge!

While I’m a HUGE fan of soup, I am always on the hunt for a new soup to make. Let me know what your favorite soup is in the comments below! Happy cooking! 🙂

Hearty Vegetable Soup

Servings: 8
Time: 45 minutes
Difficulty: easy
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Ingredients

1 Tbsp. extra-virgin olive oil, plus more for serving
1 medium onion, chopped
4 garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 Tbsp. tomato paste
2 cups chopped cabbage
2 cups small cauliflower florets
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
1 red bell pepper, chopped
1 medium zucchini, chopped
1 (15-oz.) can white cannellini or red kidney beans, rinsed and drained
1 (15-oz.) can diced tomatoes
4 cups low-sodium vegetable broth
2 tsp. Italian seasoning
3/4 tsp. paprika
Freshly chopped parsley, for serving

Directions

Heat olive oil in a large pot over medium-high heat. Add onions and garlic and saute until onions begin to soften, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.
Bring to a boil, then reduce heat to medium-low, cover and simmer until vegetables are tender, about 20 – 30 minutes.
Season soup with salt, pepper and parsley and serve warm. Enjoy!