cooking · Dinner · Links · Lunch

Really Quick, Really Veggie Soup

I did the usual of “a little this, a little of that” to pull together this soup. We had it with a small loaf of Asiago cheese bread – the crust was perfect for soaking in the broth. I don’t salt my soup, so fair warning….to those who like salt this will need some.

Really Quick, Really Veggie Soup


5 cups lower sodium chicken broth

1 16-ounce bag shredded cabbage/carrots/red cabbage

1 14.5-ounce can green beans, drained

1 6-ounce can tomato paste (plain, no salt added)

1/2 cup chopped zucchini (2 tiny ones)

1/4 cup dried onions

1/4 cup balsamic vinegar

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp fresh ground black pepper

Parmesan cheese for topping


In a deep saucepan bring everything but the cheese to a gentle boil. Lower the heat to low and cook covered for 20 minutes, stirring periodically.

Dish up in bowls and top with 1 to 2 Tbsp fresh shredded Parmesan cheese.

Serves 4.


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