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quick & easy vegetable soup from The Jewish Kitchen
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Quick and Easy Vegetable Soup

This delicious soup is filling, full of different textures and can be made based on whatever you have on hand in your fridge. Feel free to experiment with fresh herbs, or any leftovers that you want to use up, and you'll turn to it over and over again.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 1 1/4 cups sliced carrots
  • 1 cup diced onions
  • 3 cups shredded cabbage
  • 1 cup diced zucchini
  • 1/2 cup sliced mushrooms
  • 1 cup cannelloni beans, drained
  • 6 cups vegetable broth (or chicken broth)
  • 2 cloves chopped garlic
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 tbsp. tomato paste
  • 1 tsp. dried parsely flakes or 2 tsp. fresh parsley
  • 1 tsp. dried basil leaves or 2 tsp. fresh basil

Instructions

  1. In a large stock pot, using cooking spray, saute carrots, onions, and garlic. Using low heat this should take several minutes. Add all the other ingredients. Bring to a boil. Stir often. Lower the heat to a simmer. Cook for about 20 minutes.
  2. Remove from heat and serve.