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Vegetable soup in blue. bowl

Hearty Vegetable Soup

  • Author: Sandra Flegg
  • Total Time: 55 minutes
  • Yield: 12 cups


Brimming with vegetables and full of flavour. Substitute whatever fresh, frozen or canned veggies you have on hand to make this work for you.


8 cups vegetable broth

4 cups chicken broth

4 carrots, chopped

1 onion, chopped

2 cloves garlic

2 celery stalks, chopped

5 vine tomatoes, chopped

14 and 1/2 oz. canned chopped tomatoes

1/2 head cabbage chopped

2 tsp dried thyme

1 tbsp fresh basil, chopped

10 sprigs fresh parsley, chopped

Salt & pepper to taste


  1. Heat olive oil in Dutch oven over medium-high heat
  2. Add onions, carrots, celery, garlic and chopped cabbage
  3. Season to taste with salt & pepper and sauce for 5-7 minutes
  4. Add thyme and basil (you can use fresh or dried)
  5. Add broth, vine tomatoes, canned tomatoes
  6. Bring to boil, reduce heat and simmer for 30-40 minutes
  7. If you are using frozen vegetables (ie; peas, corn, green beans) add them in now and simmer for another 5 minutes
  8. Add chopped parsley
  9. Season to taste with additional salt & pepper and top with fresh or grated parmesan cheese


Variations - add in 1 and 1/2 cups mixed frozen vegetables.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner, Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 64
  • Sugar: 7.6 g
  • Sodium: 1104.3 mg
  • Fat: 0.5 g
  • Carbohydrates: 14.2 g
  • Protein: 2.3 g
  • Cholesterol: 2 mg

Keywords: Dinner, Soup