Spicy Garden Vegetable Soup

As Summer turns to Fall, I start thinking about jeans & sweatshirts and chili & homemade soups!

What You Need:

  • 5 cups chicken broth (vegetable or beef can also be used)
  • 1 cup white cabbage, thinly sliced
  • 1 zucchini, halved and thickly sliced
  • ½ small onion, diced
  • 4 celery stalks, sliced
  • 2 large garlic cloves, finely chopped
  • 1 ½ cups frozen broccoli and cauliflower mix
  • 1 can diced Italian style tomatoes
  • 2 sprigs of fresh thyme
  • 3 tbsp fresh parsley, chopped
  • ½ tsp rubbed sage
  • ½ tsp dry rosemary
  • ½ tsp oregano
  • ½ tbsp red pepper flakes (more or less depending on how spicy you like it)
  • 2 tsp lemon juice (fresh or bottle)
  • olive oil
  • salt & pepper to taste


  1. In a large pot, start by sauteing zucchini, onions, garlic, celery, and cabbage with olive oil and thyme sprigs, stirring frequently
  2. Once vegetables begin to soften and brown slightly add chicken broth and canned tomatoes.
  3. Next add all dry spices, lemon juice, and parsley.
  4. Let simmer for 15 minutes.
  5. Lastly, add frozen broccoli and cauliflower mix.

Bring to a boil and let simmer for 20 minutes.

There was not a link attached to this pin.

I added a few more veggies than was called for… 🙂 I love veggies! I also used fresh broccoli and cauliflower, and sauteed them with the rest of the vegetables.

And I really think that the spices should be added to the vegetables while sauteing, as they were slightly flavorless in the soup – maybe do half during saute and half after.


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