Simple and delicious vegetable soup packed with nutritious veggies will keep you warm on cooler nights!

30 mins
1 hour 30 mins


  • Large pot


  • 1.5 lbs Little Potatoes
  • 1 lb carrots, diced
  • 2 onions, diced
  • 8 oz button mushrooms, cubed
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 cup napa cabbage, roughly chopped
  • 8 cups broth
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 10 sprigs fresh thyme, left on stalks
  • 10 sage leaves, left on stalks
  • 1 pinch cayenne
  • (To taste) salt and pepper
  • (To taste) fresh parsley
  • (To taste) olive oil


  • Step 1

    In a large pot, add a tablespoon of oil or two and set over medium-high heat. When hot, add in the onions, carrots, and celery. Cook for about five minutes.

  • Step 2

    Stir in garlic and cook for another minute.

  • Step 3

    Add the tomato paste and cook for another three minutes, stirring often. Add in all the remaining ingredients except for the potatoes and parsley.

  • Step 4

    Bring to a boil, leave uncovered, and simmer for 30 minutes. Add potatoes and simmer for another hour.

  • Step 5

    Remove fresh herbs (that is why we keep them on the stems!) Pour into bowls and serve with fresh parsley!