This Simple Tomato Vegetable Soup is loaded with potatoes, carrots, celery and cabbage.
Winter is just the perfect time for us soupies, right? There’s nothing that compares for taking the chill off like a piping hot bowl of soup.
Sometimes simple is best. One of the reasons I love a simple tomato vegetable soup is that I usually have most of the ingredients on hand. No frills, no exotic ingredients, just what a lot of us have as staples like canned tomatoes, potatoes, carrots, onions, celery, cabbage…And besides that, it’s really delicious.
This recipe, like many soups, comes together very easily and quickly and uses only ONE POT – that’s nice isn’t it? We like one pot recipes. Or at least I do 🙂 But I bet you’re the same as me when it comes to making things streamlined and not making a mountain of dishes and pots and pans.
Serve a hot bowl of this soup with these Perfect Cornbread Muffins or maybe even a sandwich on the side and Enjoy!
Here is the recipe:
Simple Tomato Vegetable Soup
- 1 1/2 cups onion, diced
- 1 cup celery, leaves included, diced
- 3 tbsp oil or butter
- 4 cloves garlic, minced
- 8 cups low sodium vegetable broth
- 1 tsp dry basil
- 2 bay leaves
- 4 cups shredded green cabbage
- 1 1/2 cups carrots, peeled and cubed
- 3 cups potatoes, peeled and cubed
- 2 - 14.5 oz. cans whole peeled tomatoes, with juice, broken up with your hands
- 1 tsp salt
- In a heavy bottom soup pot or Dutch oven, saute the onions and celery in the oil or butter until soft and translucent
- Add the garlic and stir in with the onions and saute about 30 seconds to 1 minute longer
- Pour the vegetable broth into the mixture and add the basil and bay leaves and bring to a boil
- After it boils, add the rest of the vegetables, salt and the cans of tomatoes and their juice and stir all together
- Bring back to a boil and cover. Reduce the heat to a simmer for about 15 minutes or until the vegetables are cooked and then turn off
- Remove the bay leaves, taste and adjust the seasonings if necessary
- Garnish with fresh chopped parsley, fresh chopped basil or chopped green onions (optional)
- Top with parmesan cheese (optional)
Inspired by: My Mom
If you make this recipe, be sure to share it on Instagram and tag me @eatinbowls and use the hashtag #eatinbowlsrecipes because I’d love to see what you’ve made!
*ALSO – Let me know how you like this recipe or if you’re wanting to make it and please leave a comment below and a rating, I’d really appreciate it.
Thanks so much friends! xo