Skip to Content

Weeknight Vegetable Soup

Weeknight Vegetable Soup

Image credit to: Beth Harris


  • 2 Tbsp olive or canola oil
  • 1 small onion or one leek cleaned, diced
  • 2 medium carrots, diced
  • 1 large stalk celery diced
  • 3 cloves garlic ( we used black garlic for its sweetness)
  • 1/2 tsp red pepper flakes
  • 1 19.6oz jar whole peeled tomatoes
  • 4 cups water or broth (we used Better Than Bouillion) 
  • 1/4 head cabbage, finely shredded (we used a mandolin, also easily done in a foord processor)
  • 1 can beans
  • 8 oz shredded turkey or chicken (this is a great use for rotisserie chicken remnants) or 1 block tofu cut into cubes
  • Parsley or cilantro or dill for serving, optional but a very nice touch


Heat oil in Dutch oven over medium heat. Add onion (or leek), carrots and celery and saute until softened, about 5 minutes. Add garlic and pepper flakes and saute until fragrant. Add tomatoes, crushing them with your hands, and their liquid, water or broth and heat to boil.

Add cabbage, return to boil and allow to simmer until cabbage has softened, about 10 minutes. Add beans and protein, bring back to simmer, taste and adjust for seasoning, with salt and pepper,

Serve, garnished with parsley or cilantro or dill.

Serves 4

Shop Ingredients