Ingredients
Scale
- 4 cups chopped cabbage
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth or tomato juice
- 1 tsp dry onion soup mix
- Salt and pepper to taste
- Optional: 1 cup green beans or zucchini, chopped
Instructions
- Combine all chopped vegetables, tomatoes, broth, and dry onion soup mix in a large pot.
- Add enough water to cover the vegetables.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat and simmer until all vegetables are tender (about 20-30 minutes).
- Season with salt, pepper, and additional herbs if desired.
- Serve hot and enjoy.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This soup is freezer-friendly and can be stored for up to 3 months.
- Adjust seasoning to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 90
- Sugar: 8g
- Sodium: 350mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg