This is a quick and easy veggie lovers soup that's packed with flavor, texture, and nutrition in every bite.
If you’re looking for an easy, fast, nutritious, and delicious soup this loaded veggie and potato soup has it all.
I started making this soup because I had a lot of leftover cabbage and I wanted a soup that included a ton of great veggies. Initially, I used the potato to help thicken the soup when I partially blended it to make a creamier soup. My husband is big on not blending soups but keeping the texture. So, I started keeping it chunkier and it’s just as amazing. I do love a little creaminess to soups though so I would recommend trying it partially blended. We talked about how this soup would make a great filling for a pot pie so we’ll see if I get around to trying that.
The ingredients may look basic but the flavors really come together well and I wouldn’t recommend skipping any ingredients!
- Russet Potatoes
- Purple Cabbage
- Yellow Onion
- Garlic Cloves
- Roma Tomatoes
- Ground Thyme
- Garlic Granules or Powder
- Sea Salt
- Freshly Ground Black Pepper
- Low Sodium Vegetable Broth
I use a large 5 qt. CorningWare casserole dish for this recipe. If you don’t have a gazillion corning ware dishes lying around like we do, I would recommend a large pot.
This would be an easy recipe to do in your crock pot or instant pot. I don’t have either so I can’t give you estimates on timing and heat setting.
- Creamy Ham and Potato Soup
- Homestyle Chicken and Noodle Soup
- Roasted Acorn Squash Soup
- Lentil Soup
- Southwestern Corn Chowder
Loaded Veggie and Potato Soup
- 2 tablespoon olive oil
- 1 ½ cups diced potatoes about 3 medium russet potatoes
- 1 ¼ cups diced carrots
- 1 ½ cups chopped purple cabbage
- 1 cups diced yellow onion
- 2 tablespoon minced garlic
- ½ cups diced celery
- 1 cups roma tomatoes option to remove seeds
- ½ teaspoon ground thyme
- ½ teaspoon garlic granules
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- 3 cups low sodium vegetable broth
- Prep all vegetables by peeling and chopping/dicing them.
- Heat a large saucepan on low-medium heat (level 3) and add 2 tablespoon olive oil (I use a 5 qt. corning ware casserole dish). Once hot, add all vegetables and sauté for about 10 minutes or until onion are translucent. Stir occasionally.
- Add seasonings and stir. Add 3 cups broth and cook for about another 40 minutes. All vegetables should be tender without falling apart. Option to partially blend with immersion blender or transfer small portion to a stand blender.
Leave a comment and rating, I'd love to hear from you!