Easy Homemade Vegetable Soup
Healthy, homemade vegetable soup in under 30 minutes. Lemony broth with chunks of veggies. This vegan soup recipe is perfect for chilly winter weeknights.
Servings: 6 servings
Calories: 153kcal
Equipment
Ingredients
- 1 large onion chopped (1 ½ cups)
- 3 large carrots cut into thin rounds (1 cup)
- 2 large stalks celery thinly sliced (1 cup)
- 6 cloves garlic minced (1-2 Tablespoons)
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 1 large zucchini sliced into half-moons
- 6 cups veggie stock
- 1 can 14-oz diced tomatoes*
- ¼ large green cabbage chopped, 3 cups
- 1 bay leaf
- 10 ounce package frozen artichoke hearts
- 15 ounce can cannellini beans (1 ½ cups)
- 2 lemons zested and juiced (about ⅓ cup lemon juice)
Garnish
- Fresh lemon wedges
- Fresh chopped parsley
- Crushed red pepper flakes
Instructions
- Prepare veggies: chop onion, peel and slice carrots, slice celery, mince garlic, slice zucchini and chop cabbage. Artichoke hearts can go straight from the freezer to the pot. If using canned beans, rinse well and drain.
- Heat large soup pot over medium heat. Use 2 Tablespoons veggie broth to saute onions, carrots and celery. Stir and cook for about 5 minutes.
- Add garlic, coriander, turmeric, paprika and pepper. Stir continuously so garlic doesn't burn, and cook until aromatic, about one minute.
- Pour in stock, add cabbage, zucchini and bay leaf. Bring to a boil. Turn down to simmer for 10 minutes.
- Stir in artichoke hearts, cannellini beans and tomatoes. Cook for another 5-10 minutes until veggies are tender, but not mushy.
- Turn off heat. Zest and juice both lemons into pot and mix well.
Notes
BEANS: If you're using canned beans, be sure to rinse them well, and then drain before adding to the soup. If you're making from dried beans, cook before adding to soup and do not add salt in the cooking process.
VEGGIE BROTH: I think it's worth making it from scratch. It's easy and you can freeze it to always have on hand. BUT...I totally get it, not everyone has the time or interest. Don't let it get in the way of making this soup. There are brands available with clean ingredients. READ THE LABEL...specifically the ingredient list. Look for an abundance of vegetables without any additives you don't want.
SALT: It's not listed in the ingredients. If you make your own homemade veggie broth and use dried beans and cook them yourself, you may want to add ½ teaspoon coarse sea salt when you add the other spices. Taste for seasoning when the soup is finished, adding more, to taste. Boxed veggie broth and canned beans usually have plenty of salt added to them, so there's no need to add more sodium.
TOMATOES: I used organic fire roasted diced tomatoes. Look for cans labeled BPA free, or glass jars.
ARTICHOKE HEARTS: I used Trader Joe's frozen artichoke hearts, straight from the freezer to the pot. If you use jarred or canned artichoke hearts, buy them packet in WATER. Also, if they're whole, cut them into ⅛s.
Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 141mg | Fiber: 10g | Sugar: 9g