Hearty Minestrone Soup Recipe

Recipe Category: Vegan

Hearty Minestrone Soup Recipe


Makes 4 to 6 servings

  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 celery rib, chopped
  • 1 medium large carrot, chopped
  • 3 garlic cloves, minced
  • 2 cups shredded cabbage
  • 1 (14.5-ounce) can diced tomatoes with liquid
  • 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
  • 1/4 cup pearl barley
  • 1/4 cup split peas, picked over, rinsed and drained
  • 6 cups vegetable broth or water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and freshly ground black pepper
  • 3 tablespoons chopped fresh parsley


  1. In a large soup pot, heat the oil over medium heat
  2. Add the onion, celery, carrot and garlic
  3. Cover and cook until softened, about 5 minutes
  4. Stir in the cabbage, tomatoes, beans, barley and split peas
  5. Add the broth, oregano and basil and salt and pepper to taste
  6. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour or longer, until the vegetables are tender
  7. Taste, adjusting seasonings if necessary
  8. Add a bit more broth if the liquid reduces too much
  9. Stir in the parsley and serve

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