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.
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.