• Servings 4-6
  • Prep 20 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Loaded Vegetable Soup


  • 2 tbs butter
  • 1/2 cup each, diced celery, carrots, onion, potatoes, parsnips
  • 1 cup cabbage, finely chopped
  • 1/4 cup parsley leaves, chopped
  • 2 tbs vinegar
  • 2 tbs tomato paste
  • 2 cups water
  • 5 cups vegetable or beef broth
  • kosher salt and black pepper to taste
  • 1 tsp marjoram
  • 1 tsp dried rosemary
  • 1-2 bay leafs
  • 1 cup green peas, small broccoli florets, chopped zucchini, green beans or any combination of these

This soup is thick with vegetables and a good choice for a soup and sandwich meal.

  • Heat the butter in a sauce pan and add the diced vegetables.
  • Cook over low heat for about five minutes, stirring occasionally.
  • Stir in the cabbage and 2 tbs parsley.
  • Add the vinegar, tomato paste, water and broth.
  • Bring to a boil, lower heat and season with salt and pepper to taste,
  • Add the marjoram, rosemary and bay leaf  and simmer for about 20 minutes.
  • Add the remaining green vegetables and continue cooking for another 10 minutes.
  • Serve sprinkled with the remaining parsley.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.