Easy Homemade Vegetable Soup Recipe

Easy Homemade Vegetable Soup Recipe

Easy Homemade Vegetable Soup Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Pakistani
Servings 4
Calories 137 kcal


  • 3 tbsp Oil
  • 2 cups Onion
  • cups Carrot
  • cups Celery
  • 2 tbsp Tomato Paste
  • 4 cloves Garlic
  • ¾ tsp Ground Fennel Seed
  • ½ tsp Ground Black Pepper
  • ½ tsp Salt
  • ¼ tsp Red Pepper Flakes
  • 400 gm Diced Tomatoes With Their Liquid
  • 6 cups Chicken Stock
  • 2 cups Potatoes
  • 3 cups Shredded Cabbage
  • 2 Bay Leaves
  • 1 cup Frozen Peas
  • ½ tsp Fresh Lemon Juice


  • Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
  • Add the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
  • Pour in the tomatoes and their juices as well as the stock/broth.
  • Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
  • Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
  • Remove the pot from the heat and remove the bay leaves. Stir in the lemon juice. Taste and season with more salt, pepper or vinegar. Serve.

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