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.




20 min


30 min


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