Old Fashioned Vegetable Soup!

Barbara Heckenlively

By
@Potlucky

This lovely soup really "hits the spot"! I think that herbs like thyme, oregano and sage really makes this soup taste absolutely delicious! And unless you make homemade vegetable soup, you just won't find that homemade freshness in any kind canned vegetable soup.


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Serves:

ten

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

1/4 c
olive oil
1/4 stick
butter
1
medium onion (chopped)
2
large carrots (peeled and sliced 1/4 inch)
1 can(s)
cut green beans (drained)
1 can(s)
canellini or white kidney beans (drained)
1 can(s)
diced tomatoes (optional)
3
fresh turnips (optional)
1 c
frozen corn (thawed) (optional)
8 c
chicken broth or stock
6
medium potatoes (cut into 1 inch pieces)
1 tsp
dried or fresh sage
1 tsp
dried or fresh oregano
2 tsp
dried or fresh thyme
1/4 c
fresh parsley (or dried if not available)
2 tsp
salt
1 tsp
fresh ground pepper
1/2 tsp
garlic powder

Directions Step-By-Step

1
Heat oil and butter in a large soup pot. Saute onion, carrots and any other chopped fresh vegetables (except for the potatoes or turnips) you choose for about 5 to 10 minutes over medium high heat, stirring frequently. Do not brown!
2
Add all remaining ingredients and bring to boil. Reduce heat to low (not bubbling) and cook until fresh vegetables are fork tender, usually about an hour or 1 1/2 hours. I tend to let the soup simmer longer even up to 2 hours or more. Take a potato masher and give the vegetables a few mashes to thicken.
3
Serve in your favorite soup bowl with toasted french bread, biscuits, toasted english muffins or whatever bread or crackers you prefer. Adjust salt as needed.

About this Recipe

Other Tag: Healthy
Hashtag: #Soups