Linda McCartney's Vegetable Soup
Updated June 10, 2024
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
1 large onion, peeled and chopped
2 cups trimmed (greens included), cleaned and sliced leeks
2 cups chopped celery
1 clove garlic, crushed
1 ½ cups unpeeled, sliced carrots
1 cup shredded cabbage
2 cups unskinned cubed new potatoes
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh parsley
6 cups vegetable stock (fresh or canned)
8 medium tomatoes or 1 16-ounce can of crushed tomatoes
Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 to 8 servings)
21 grams carbs; 138 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 5 grams fiber; 1013 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes. Do not brown the garlic.
- Step 2
Add the carrots, cabbage and potatoes. Stir well. Add the thyme, rosemary and parsley. Cover with vegetable stock and simmer, covered, for 1 hour. Stir occasionally, adding water if evaporation is excessive.
- Step 3
If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away. Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins. Gently crush the whole skinned tomatoes and stir them into the soup. If you are using canned tomatoes, stir them, liquid and all, into the soup.
- Step 4
Season to taste. Serve hot.
Private Notes
Comments
Was just the the mood for a good basic homemade vegetable soup. This was perfect. All I did was reduce amounts a bit because there's only two of us. Leftovers for tomorrow. I added the crushed tomatoes at about 30 minutes in so they could cook awhile
Easy, delicious soup!
I skipped the cabbage, adding chick peas and using the rest of the ingredients. I added in some tomato paste for deeper flavor.
Easy, delicious soup!
I followed this recipe as a guide with what I had on hand and it was absolutely delicious! Didn't add potatoes and cabbage, added fennel, used home made vegetable stock. I lightly used an immersion blender to blend it into chunky bits and used a little less tomato than the recipe states. Definitely a keeper!