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Vegetable Soup

Vegetable Soup


  • 2 tablespoons oil
  • 1/2 teaspoon cumin seed (jeera)
  • 1 bay leaf (tajpat)
  • 6 cloves (long)
  • 1 teaspoon salt
  • 1/2 cup carrots, peeled and chopped into rounds
  • 1 small potato peeled and diced
  • 1/4 cup fresh green beans cut into 3/4-inch parts
  • 1/4 cup celery chopped
  • 1 cup cabbage chopped
  • 1-1/2 cup tomato chopped
  • 1/4 cup corn kernels
  • 3 cups of water
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoons freshly squeezed lemon juice


  • Heat the oil in a saucepan over medium high heat, Test the heat by adding one  cumin seed to the oil; if the seed cracks right away, the oil is ready.
  • Add the cumin seeds. As they crack, add carrots, potatoes, green beans, bay leaf, cloves, and salt. Cook two to three minutes, stirring occasionally.
  • Add corn, cabbage, celery, tomato, and three cups of water. When it boils, turn the heat down to low medium.
  • Cover and cook 25 to 30 minutes, until the vegetables are tender.
  • Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.