Hearty Vegetable Soup
A wholesome, comforting soup packed with zucchini, carrots, celery, potatoes, cabbage, kale, and more. Simmered in a flavorful chicken broth with diced tomatoes and warm seasonings like thyme, paprika, and parsley, this soup is perfect for a nourishing meal any time of year.
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Equipment
- 1 Large Pot
- 1 cutting board
- 1 Sharp knife
- Measuring cups and spoons
- 1 Ladle or large spoon
Ingredients
- 2 cups Zucchini chopped
- 2 cups Carrots chopped
- 2 cups Celery chopped
- 1 cup Bell pepper diced
- 2 cups Onion diced
- 3 cups Potatoes cubed
- 3 cups Cabbage shredded
- 3 cups Kale chopped
- 64 oz Chicken broth
- 2 cans Diced tomatoes (14.5 oz)
- 1 tbsp Chicken bouillon powder
- 1 tsp Paprika
- 1 tsp Black pepper
- 1 tsp Thyme
- 1 tsp Parsley
- Salt to taste
Instructions
- Prep the vegetables: Chop all the vegetables into bite-sized pieces.
- Sauté: In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the onion, celery, carrot, and bell pepper, and sauté for 5–7 minutes until softened.
- Add the broth and seasonings: Pour in the chicken broth and stir in the chicken bouillon powder, paprika, black pepper, thyme, and parsley.
- Add the vegetables: Stir in the potatoes, cabbage, kale, and zucchini. Add the diced tomatoes (with their liquid) and bring the mixture to a boil.
- Simmer: Reduce the heat to low and simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender.
- Taste and adjust: Add salt to taste and adjust seasonings if needed.
- Serve: Ladle the soup into bowls and serve warm.
- Optional: Garnish with grated Parmesan cheese for extra flavor.
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