International · Lunch · Dinner

Vegetable Soup

Name: Vegetable Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: International
Ingredients: 1 tbsp Olive oil; 1 medium Onion, diced; 2 medium Carrots, sliced; 2 stalks Celery, sliced; 2 cloves Garlic, minced; 1 medium Potato, peeled and diced; 2 medium Tomatoes, diced; 6 cups Water; 1 leaf Bay leaf; 1 tsp Dried thyme; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Green beans, cut into short pieces; 1 1/2 cups Cabbage, shredded; 1 small Zucchini, diced; 1/2 cup Frozen peas; 2 tbsp Fresh parsley, chopped; 1 tbsp Lemon juice

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A light, clear broth packed with tender carrots, potato, green beans, cabbage and tomato, simmered with garlic and thyme. It is warming, filling and easy to make from everyday vegetables.

Prep: 20 min
Cook: 35 min
Total: 55 min
Serves: 4

Easy
Vegetarian
Vegan
Gluten Free
Dairy Free

Per serving137kcal7% of a 2,000 kcal day

4gProtein

23gCarbs

4gFat

6gFiber

Calories come from: Carbs 64% · Fat 24% · Protein 12%

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Ingredients

For 4 servings

1 tbsp14 gOlive oil
1 medium110 gOnion, diced
2 medium120 gCarrots, sliced
2 stalks80 gCelery, sliced
2 cloves6 gGarlic, minced
1 medium170 gPotato, peeled and diced
2 medium240 gTomatoes, diced
6 cups1,420 gWater
1 leafBay leaf
1 tspDried thyme
1 tsp6 gSalt
1/2 tspBlack pepper
1 cup100 gGreen beans, cut into short pieces
1 1/2 cups105 gCabbage, shredded
1 small120 gZucchini, diced
1/2 cup70 gFrozen peas
2 tbsp8 gFresh parsley, chopped
1 tbsp15 gLemon juice (optional)

Steps

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, carrots and celery and cook, stirring, for 5-6 minutes until the onion softens.
3
Stir in the garlic and cook for 1 minute until fragrant.
4
Add the potato, tomatoes, water, bay leaf, thyme, salt and pepper.
5
Bring to a boil, then lower the heat and simmer gently, partly covered, for 15 minutes.
6
Add the green beans and cabbage and simmer for 5 minutes.
7
Add the zucchini and peas and simmer for 5-7 minutes more, until all the vegetables are tender.
8
Remove the bay leaf, then stir in the parsley and the lemon juice if using.
9
Taste, adjust the seasoning and serve hot.

Swaps, storage and make-ahead

Swaps

Use 6 cups of vegetable stock instead of water for a richer broth, choosing one labelled gluten-free and vegan if you need it to stay that way.
Swap the potato for diced sweet potato or turnip for a different flavour and texture.
Replace the fresh tomatoes with one 14 oz can of diced tomatoes to save prep time.
Use kale or spinach instead of cabbage, stirring spinach in during the last 2 minutes so it just wilts.

Storage

Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. It freezes for up to 3 months, though the potato and zucchini will soften after thawing.

Make ahead

Chop the onion, carrots, celery, potato and cabbage up to 1 day ahead and keep them covered in the fridge, keeping the potato submerged in cold water so it doesn't brown. The whole soup can also be made a day ahead and reheated, adding the parsley and lemon juice just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Celery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (643 g)	Per 100 g
Calories	137 kcal	21 kcal
Protein	4.4 g	0.7 g
Carbohydrates	23.4 g	3.6 g
of which sugars	8.1 g	1.3 g
Fiber	5.9 g	0.9 g
Fat	4 g	0.6 g
of which saturated	0.6 g	0.1 g
Sodium	669 mg	104 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.