Hearty Vegetable Soup
Total TimePrep: 25 min. Cook: 1 hour 20 min.
Makes16 servings (4 quarts)
Very good. Last time I made it with canned peas corn and green beans. I think it was better than with frozen like I made it today. Still yummy though!
BEST VEGGIE SOUP EVER! I have made this soup for years and always get compliments on it. I don't add beans but other than that I follow it exactly. So, so good.
Now my default vegetable soup recipe. So easy to adjust. I use different stock instead of water depending if I add meat. I use drained black beans and add a couple chopped red potatoes and chopped sweet potato about a cup. I use canned veggies if I don’t have frozen. Adding the liquid from a can of green beans adds just a hint of flavor. I make this soup at least once a week and give a quart of it to a neighbor who is having medical issues. She says it’s the best soup she’s ever had.
Love this soup!!
We liked this recipe a lot. Don't care for cabbage so left it out. I used vegetable broth in place of the water. We like to have a meatless meal once in a while. Most meatless meals are with pasta or rice. This is a nice change. Thanks for sharing Janice.
I used homemade bone broth and garden tomato juice. Excellent spice blend for perfect flavor no matter what veggies that you have on hand. Thank you for a well written recipe.
No comment left
Absolutely delicious. Made the second time and added some rotisserie chicken to add protein and more appeal for the guys in my family. But wonderful as written!
I use V8 juice in my vegetable beef soup, it really does perk up the flavor, Also add cabbage. Your recipe looks great, putting it into my cookbook, to pull out and make on a chilly day.
Great recipe. The V8 and spices make it, and there is some flexibility with veggies. Due to what I had on hand, I omitted cabbage and celery, and used an extra can of beans. Family pleaser!