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–+ servings
loaded veggie and potato soup close up

Loaded Veggie and Potato Soup

This is a quick and easy veggie lovers soup that's packed with flavor, texture, and nutrition in every bite.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soups and Stews, Toddler and Kid Friendly
Cuisine American, gluten free, Vegetarian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword easy soup, quick meals, recipes with cabbage, vegetable soup
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