Description
A wholesome and hearty homemade ten vegetable soup packed with a colorful variety of fresh vegetables, perfect for a nutritious and comforting meal.
Ingredients
Vegetables
- 1 cup onion, chopped
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup potato, diced
- 1 cup zucchini, chopped
- 1 cup bell pepper, chopped
- 1 cup peas
- 1 cup corn
- 1 cup tomatoes, chopped
- 1 cup cabbage, shredded
Liquids & Seasoning
- 6 cups vegetable broth
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté firm vegetables: Heat a large pot over medium heat and add a bit of oil or water. Add the chopped onion, carrot, celery, and diced potato, and sauté for about 5 minutes until they begin to soften. This step helps develop flavor and start the cooking process for the firmer vegetables.
- Add broth and remaining vegetables: Pour in the 6 cups of vegetable broth. Then add the zucchini, bell pepper, peas, corn, tomatoes, and cabbage to the pot. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 to 30 minutes. This allows the vegetables to become tender and the flavors to meld together. Season with salt and black pepper to taste before serving.
Notes
- This soup is a great way to use up leftover vegetables in the fridge, making it versatile and budget-friendly.
- You can adjust the choice and quantity of vegetables based on preference or seasonal availability.
- Serve hot with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
