Vegetable Soup

Vegetable Soup


  • 2 T. olive oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 (15 oz.) can white beans (Great Northern or Cannellini) drained and rinsed
  • 2 cloves garlic minced
  • 1/2 tsp. dried thyme
  • 4 c. chicken or vegetable broth
  • 2 c. water
  • 1/2 head cabbage chopped
  • 1 (15 oz.) can chopped fire-roasted tomatoes
  • 1 pinch red pepper flakes
  • 2 T. freshly chopped parsley (optional)


  • In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrots, celery, salt, pepper and chili powder and cook until the vegetables are soft.
  • Stir in the white beans, garlic and thyme and cook for 1 minutes. Add the broth and water and bring to a simmer.
  • Stir in the tomatoes and cabbage and simmer until the cabbage is soft. Remove from heat and stir in red pepper flakes and parsley. Season with salt and pepper if needed. Serve. You can also add more chopped parsley on top when you serve if desired.

0 comments on “Vegetable SoupAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *