Warming Winter Vegetable Soup

Nancy Allen


There's nothing like a warm bowl of soup when you have been out in the cold.

★★★★★ 1 vote
8 servings
10 Min
40 Min
Stove Top


1 medium
size head of cabbage, quarted and cored
2 Tbsp
vegetable oil
carrots, thinly sliced
celery sticks, thinly sliced
parsnips, diced
2 1/2 pt
chicken stock
3 medium
potatoes, diced
2 small
zucchini, sliced
1 small
red pepper, seeded and diced
1 small
cauliflower, stems trimmed and seperated into florets
1 can(s)
stewed tomatoes, seeded & diced
1/2 tsp
fresh thyme leaves or 1/4 tsp of dried thyme
2 Tbsp
chopped fresh parsley
salt & peper, to taste


1Slice the cabbage quarters into thin strips across the leaves. Heat the oil in a large saucepan. Add the cabbage, carrots, celery and parsnips and cook 10 to 15 minutes over medium heat, stirring frequently.
2Stir the stock into vegetables and bring to a boil. Skim off any foam that rises to the top. Add the potatoes, cauliflower and tomatoes with the herbs, and salt & pepper to taste.
3Bring to a boil. Reduce the heat to low, cover the pan, and simmer until vegetables are tender, 15-20 minutes.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy