Chunky Vegetable Soup Recipe

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Chunky Vegetable Soup

Mary Payton


This recipe has been served regularly for 15 years and is loved by all. It is hearty, keeps well in the fridg, and gets better each day. It makes a stockpot full of yum.

pinch tips: How to Skin Carrots, Potatoes and Apples





15 Min


1 Hr


Stove Top


2 c
diced yellow onion
1/3 c
olive oil
1/4 c
3 c
large diced russet potatoes, peeled or not
2 c
carrots, chunked
2 c
celery, sliced
3/4 c
pearled barley
4 c
shredded, green cabbage
2 c
frozen peas, thawed
2 c
frozen green beans, thawed
2 can(s)
28oz., diced tomatoes
salt and pepper to taste
4 can(s)
water, use the tomato cans for measure.

Directions Step-By-Step

add olive oil to a stockpan at medium heat and add the diced onions. once settled in, reduce to low heat. Cook until onions are soft.
Add the sugar and cook, stiring til onions start to carmelize a bit.
add potatoes, carrots and celery and stir the mixture occasionally for about 5 minutes.
Add the barley and the tomatoes and 4 cans of water. Stir well and raise the heat to high heat until the soup boils. Add the salt and pepper. Reduce heat to medium, medium-high so soup continues to bubble; stiring occasionally to prevent sticking until vegetables are tender.
Add the cabbage, peas and beans and bring back to a bubble. Cook for 5 minutes.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy