Hearty Fall/winter Soup Recipe

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Hearty Fall/Winter Soup

Nan Olk


It's great to have a big batch of soup simmering,on cool days, to make the house smell wonderful & fill the family with hearty vegetables!

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6 to 8


1 Hr


45 Min


Stove Top


2 - 32 oz box
beef &/or chicken broth or 4- 14 1/2 oz cans
2-14 1/2 can(s)
diced tomatoes
2 or 3 medium
bay leaves, dried
1 Tbsp
rosemary, dried
1 Tbsp
basil, dried
1 Tbsp
garlic powder
1 Tbsp
beef or chicken bouillon
1/2 to 3/4 c
cilantro, fresh chopped
5 or 6 medium
1 - 1 1/2 c
frozen corn or 1 can of corn-drained
1 c
celery ribs-chopped
2 c
carrots, sliced into coins
1 medium
or 1/2 to 3/4 cup onion-diced
1 small
or 2 cups acorn squash-diced into small pcs
2 can(s)
cream of mushroom or crm of chicken soup

Directions Step-By-Step

In 1-1/2 to 2 gallon stock pot (big soup pot)- Pour in & mix well; broth(s), diced tomatoes, all seasonings, bouillon & cilantro. Simmer while chopping fresh vegetables.
Chop into small pieces; potatoes, celery, onion, carrots & squash. Open & drain can OR measure frozen corn. Add vegetables, to soup base, all at once. Simmer for 1/2 hr to 45 min (depending on how chunky you chopped your vegetables) until fresh vegetables are @ desired tenderness.
Serve with crusty bread, garlic bread or your favorite crackers. You can add a pinch of grated cheese, chopped green onion or a dollop of sour cream, to each bowl, as garnish, prior to serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #vegetables, #hearty