Winter Vegetable Soup
This Winter Vegetable Soup is loaded with healthy vegetables. This recipe makes a big batch, so it’s big enough to share.
- Author: Jo-Anna Rooney
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- 2 tbsp butter
- 2 cups chopped cabbage
- 1 cup chopped cauliflower
- 1 1/2 cups chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onions
- 4 cloves garlic chopped
- 2 tsp oregano
- 2 leaves bay
- salt & pepper
- 1 (28 ounce) can diced tomatoes
- 1 (680 mL) can tomato sauce (plain)
- 1 (540 mL) can chickpeas
- 2 cups vegetable broth
- 1 – 2 cups cooked noodles (I used egg noodles)
- In a soup/stock pot melt the butter, and saute the cabbage, cauliflower, carrots, celery, onions and garlic in butter, until soft.
- Add the oregano, bay leaves, salt, pepper, diced tomatoes, tomato sauce, chickpeas and broth.
- Simmer for about 30 minutes.
- In the mean time, cook your noodles in a separate pot. This is so they don’t soak up all of your liquid in the soup. Or if you have leftover noodles from a pasta night, use those!
- Just before you are ready to eat, add the cooked noodles.
- Serve and enjoy!
Keywords: soup recipe, vegetable soup recipe, winter soup