Spring Vegetable Soup

Name: Spring Vegetable Soup
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil (or cooking oil of choice); 1/4 head of red cabbage, finely shredded (about 2 cups); 2 medium ripe tomatoes, seeded and chopped; 1/2 cup canned artichoke hearts, drained and chopped; 1 cup green peas, frozen or fresh; 2 1/2 cups low-sodium vegetable juice; 1 cup water; 2 teaspoons dried basil; salt and pepper (freshly ground black pepper, optional, to taste)

Source: American Institute for Cancer Research

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.

Makes

4 servings

Ingredients

1 tablespoon extra virgin olive oil (or cooking oil of choice)
1/4 head of red cabbage, finely shredded (about 2 cups)
2 medium ripe tomatoes, seeded and chopped
1/2 cup canned artichoke hearts, drained and chopped
1 cup green peas, frozen or fresh
2 1/2 cups low-sodium vegetable juice
1 cup water
2 teaspoons dried basil
salt and pepper (freshly ground black pepper, optional, to taste)

Directions

Wash hands with soap and water.
In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
Serve in individual serving bowls. Season to taste with salt and pepper.

Notes

Learn more about: Cabbage Tomatoes Peas Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.