Total Time
Prep 10 mins
Cook 30 mins

A warm filling tasty soup that's easy to make. Healthy with a protein boost from canned beans (I use black eyed peas) and lots of fiber. Reheats wonderfully.

Ingredients Nutrition


  1. Use a big soup pot.
  2. Sauté garlic, celery and onion in olive oil until tender and glossy but not browned.
  3. Meanwhile dissolve bouillon cubes in a cup of hot water.
  4. Add bouillon water and 6 additional cups of water to pot.
  5. Add carrots and potatoes.
  6. Bring to a boil and then lower heat, cover and simmer 15 minutes.
  7. Add spices, Worcestershire sauce, tomatoes, black eyed peas and cabbage.
  8. Break up tomatoes with your spoon.
  9. Cover and simmer another 20 minutes.
  10. Taste for seasoning and add salt if desired.
  11. I add about a teaspoon of salt.
  12. Serve hot!
Most Helpful

A great vegetable soup! I was in the mood for one this weekend. It was easy to make and tasted great. I added a few left-overs - some frozen corn and lima beans, and some fresh spinach. Used black beans and a 28 oz. can of tomatoes. Very good and very well-seasoned. Thanks!

HEP MEP May 05, 2003

PS for a vegetarian soup make sure to use specified vegetarian worcestershire sauce - regular versions usually contain anchovies.

groovyrooby August 16, 2006

I replaced the beans and cabbage with mushrooms! This soup is absolutely astounding. I have made it 3 times already! thanks for a great recipe!

RecipeLeech January 08, 2005