Purely vegatable soup

Barbara Body


This is a low calorie, low fat, belly filling soup that is so flavorful -especially if made the day before. , you can change out the vegetables depending on your preferences and the season.
Now that the kids are grown and gone, I still make a large pot of this soup and then freeze a good portion. I love to heat a portion in the morning, place in a thermos and take to work for lunch. It is the perfect thing to keep me away from the cafeteria food and vending machines.

★★★★★ 1 vote
15 Min
45 Min
Stove Top


1/2 small
cabbage sliced
1 lb
green beans , washed and cut into 2" pieces
carrots - sliced 1/2"
onion, course chopped
3 clove
garlic , minced
1 can(s)
diced tomatoes
32 oz
vegatable broth
salt, pepper, thyme and other spices you prefer
you can add any other veggies you prefer-


1Put all ingredients into a large pot. Be sure that liquid is almost to the top of the veggies. If not, add some water. You don't want to cover your veggies with the liquid because the cabbage will cook down quite a bit. You don't wantto have more broth then veggies. Bring to a low simmer. Simmer for about 30 minutes then check to see if veggies are tender.
2Bring to a low simmer and cook for about 30 minutes. Check to see if veggies are tender - if not, continue to cook and check every 10 minutes or so. The cook times will vary depending on the type of veggies you use and the cut size of the pieces.

About Purely vegatable soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy