Happy Peasant Soup
Warm, hearty, and brimming with rustic charm, Happy Peasant Soup is the ultimate comfort food that brings simple, wholesome ingredients to life. This vegetable-packed recipe features tender potatoes, sweet carrots, earthy cabbage, and aromatic garlic simmered in a rich, tomato-infused vegetable broth. It’s delicately seasoned with dried thyme, oregano, and a bay leaf, creating a flavor profile that’s both humble and satisfying. Ready in just one hour, this one-pot soup is easy to prepare, making it perfect for busy weeknights or cozy weekends at home. Top it off with fresh parsley for a burst of brightness and serve it with crusty bread for a complete, soul-warming meal. With its vibrant combination of fresh veggies and classic herbs, this vegetarian soup is a nutritious, budget-friendly dish that’s sure to become a family favorite. Perfect for SEO, this "rustic vegetable soup recipe" is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 2 medium potatoes
- 0.5 head cabbage
- 6 cups vegetable broth
- 1 14-ounce can canned crushed tomatoes
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 loaf crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Chop the onion, carrots, and celery into small pieces. Add them to the pot and sauté for 5-7 minutes, or until the onion is translucent.
Mince the garlic and add it to the pot. Cook for an additional 1-2 minutes, stirring frequently.
Peel and dice the potatoes into bite-sized pieces. Chop the cabbage into thin strips. Add both to the pot and stir to combine.
Pour in the vegetable broth and crushed tomatoes. Stir well to evenly distribute the ingredients.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Remove and discard the bay leaf. Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Chop the fresh parsley and sprinkle it over the soup before serving.
Serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9010 mg | 392% | |
| Total Carbohydrate | 490.7 g | 178% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 73.1 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7854 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
