Cozy Up with Hearty Winter Vegetable Soup for Soul-Warming Comfort

Cozy up with hearty winter vegetable soup, a comforting dish perfect for cold days, budget-friendly and customizable.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Dinner

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Substitute with olive oil for a dairy-free version.
2 cups Chopped Cabbage Any leafy green like kale can replace it.
2 cups Chopped Cauliflower Can swap with potatoes for a different flavor profile.
2 cups Chopped Carrots Can be replaced with parsnips for a more earthy taste.
1 cup Chopped Celery Can omit if unavailable.
1 cup Chopped Onions Leeks can serve as a milder alternative.
4 cloves Garlic Fresh garlic is preferred; powdered garlic can be used if necessary.
2 teaspoons Oregano Thyme works as a great alternative.
2 Bay Leaves Use dried herbs if fresh ones aren’t available.
Salt & Pepper For seasoning; adjust to taste.

For the Tomato Base

1 28-ounce can Diced Tomatoes Fresh tomatoes or tomato puree can substitute.
1 680 mL can Tomato Sauce Can swap with vegetable broth for a thinner soup.

For the Protein

1 540 mL can Chickpeas Any beans, like kidney or black beans, work well.

For the Liquid

2 cups Vegetable Broth Use water with additional spices if broth isn’t available.

For the Heartiness

1-2 cups Cooked Noodles Gluten-free pasta can replace regular noodles.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of butter over medium heat until it sizzles gently. Add 1 cup of chopped onions, 4 cloves of chopped garlic, and 2 cups each of chopped cabbage, cauliflower, and carrots. Sauté for about 5 minutes until softened.
Stir in 2 teaspoons of oregano, 2 bay leaves, and a sprinkle of salt and pepper to the softened vegetables. Mix well and sauté for an additional minute.
Pour in 1 can of diced tomatoes and 1 can of tomato sauce. Add 2 cups of vegetable broth and 1 can of chickpeas, stirring to combine all ingredients.
Bring the soup to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally.
While the soup simmers, cook 1-2 cups of egg noodles according to package instructions. Drain and set aside.
Once the noodles are cooked, stir them into the soup just before serving. Ladle soup into bowls and serve hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Use fresh vegetables for the best flavor and avoid overcooking to retain texture. Adjust seasonings before serving and don't add cooked noodles until right before serving.

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