Hearty Vegetable Soup with Red Wine and No-Beef Broth
A comforting vegetable soup packed with potatoes, carrots, cabbage, and green beans in a rich tomato and red wine broth. The no-beef broth provides deep, savory flavor while keeping this soup completely plant-based. Perfect for cold days when you want something warming and satisfying. The mix of vegetables creates varied textures, while the wine adds complexity to the tomato base. This one-pot meal simmers gently to develop flavors and tender vegetables.
Ingredients
- 2 TBSP olive oil
- 1 cup sweet onion, small dice
- ¾ cup celery, small dice
- 1 TBSP garlic, minced
- 2 cups small potato, quartered
- 1 cup carrots, peeled, small dice
- 2 cups green cabbage, cut in thin strips
- 1 cup frozen corn
- 1 cup green beans, small chop
- 8 cups no-beef brothvegetable broth1:1vegetarian
same flavor profile
- 1 cup red wine
- 1 28 oz can diced tomatoes, including juice
- 1 15 oz can tomato sauce
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Place olive oil in a large dutch oven or soup pot
- 2
Add the onions and celery to the pot and cook until onions are translucent
- 3
Add the garlic, potatoes, carrots, cabbage, corn, and green beans
- 4
Add the no-beef broth, red wine, diced tomatoes and juice, and tomato sauce
- 5
Bring to a boil
- 6
Once at a boil, reduce heat to a simmer
- 7
Let simmer for 45 minutes, stirring about every 10 minutes
- 8
Season with salt and pepper to taste
Tips
Cut all vegetables to similar small sizes for even cooking and better spoon-ability.
Use a dry red wine like Cabernet or Merlot for best flavor depth in the broth.
Stir regularly during simmering to prevent vegetables from sticking to the bottom.
Good to Know
Refrigerate up to 4 days in covered container. Freezes well up to 3 months.
Can be made 1-2 days ahead. Flavors improve overnight. Reheat gently.
Serve hot with crusty bread or crackers. Garnish with fresh herbs if desired.
Common Mistakes
Don't boil vigorously throughout cooking to avoid mushy vegetables.
Add salt gradually and taste as you go to avoid over-seasoning.
Substitutions
FAQ
Can I make this without wine?
Yes, replace the red wine with an equal amount of additional no-beef broth or grape juice mixed with a tablespoon of vinegar for acidity.
How long does this soup keep?
Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.
Can I add other vegetables?
Absolutely. Zucchini, bell peppers, or mushrooms work well. Add softer vegetables in the last 15 minutes of cooking.