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.


Units Scale
  • 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
  • 12 cups cooked noodles (I used egg noodles)


  1. In a soup/stock pot melt the butter, and saute the cabbage, cauliflower, carrots, celery, onions and garlic in butter, until soft.
  2. Add the oregano, bay leaves, salt, pepper, diced tomatoes, tomato sauce, chickpeas and broth.
  3. Simmer for about 30 minutes.
  4. 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!
  5. Just before you are ready to eat, add the cooked noodles.
  6. Serve and enjoy!

Keywords: soup recipe, vegetable soup recipe, winter soup