Rainbow Garden Vegetable Soup
Print Recipe
5 from 2 votes

Rainbow Garden Vegetable Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 147kcal
Author: Jessica Randhawa

Ingredients

  • 1 tsp olive oil
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced
  • 4 stalks celery, chopped
  • 6 carrots, chopped (I used multi-color)
  • 3 bellpeppers, I used different colors, seeded and chopped
  • 2 cups cherry tomatoes, halved
  • 1 tsp salt
  • .5 tsp pepper
  • 1 tsp dried parsley
  • 1 tsp Italian seasoning
  • 1 tsp crushed red pepper flakes
  • 10 cups chicken or vegetable stock, 10+
  • 4 medium zucchini, halved lengthwise and chopped
  • 1 medium green cabbage, roughly chopped
  • 1 head broccoli, chopped into small florets
  • 1 cup green onions, chopped

Instructions

  • In a large stockpot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add the chopped yellow onion to the pot and saute for approximately 3-4 minutes, or until translucent and fragrant. Add the minced garlic to the onions and stir to combine. Cook the onions with the garlic for 1 minute before adding the chopped celery, carrots, bell pepper, cherry tomatoes, salt and pepper, dried parsley, dried Italian seasoning and crushed red pepper flakes. Mix well and cook for approximately 5 minutes or so.
  • Add the chicken or vegetable stock to the vegetables and increase heat to high. Cover the pot with a tight-fitting lid and bring the soup to a boil. Once boiling, reduce to a simmer. Continue to cook, covered, for approximately 30 minutes.
  • Remove cover and add the zucchini, green cabbage, chopped broccoli and green onions to the soup. Cook for an additional 20-30 minutes, or until vegetables reach desired doneness.
  • Garnish with fresh chopped parsley, green onions and red chili flakes (if desired).

Notes

*Other vegetables that would be delicious in this soup- turnips, sugar snap peas, artichokes.

Nutrition

Calories: 147kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1579mg | Potassium: 1131mg | Fiber: 9g | Sugar: 16g | Vitamin A: 10915IU | Vitamin C: 199.7mg | Calcium: 147mg | Iron: 2.4mg
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