Perfect Fall Vegetable Soup

Perfect Fall Vegetable Soup


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Nothing keeps out the fall chill quite like vegetable soup. It is packed with veggies and favor, so it's bound to become a fall staple.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 tsp olive oil
  • 2 c onion, chopped
  • 3 cloves minced garlic
  • 2 c diced and peeled red potato
  • ½ c chopped celery
  • ½ c chopped carrot
  • 1 tsp dried basil
  • ⅓ tsp ground cinnamon
  • ¼ tsp dried thyme
  • 1 can diced tomatoes
  • 2 cans of chicken broth
  • 4 c chopped cabbage

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First, heat olive oil in a Dutch oven over medium heat. Add onion and garlic and saute for about five minutes until soft and aromatic. Add onion, potatoes, celery, carrot, basil, cinnamon, and thyme. Stir vegetable until well combined and cook for about five minutes. Next, add tomato and cook for two minutes.

After cooking tomatoes, add the chicken broth and bring to a boil. Simmer broth for five minutes, and then add cabbage and cook for about 20 minutes until cabbage is soft. Serve soup hot with your favorite fall side dishes.

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