Vegetables Galore-Basic Soup

Beth M.


I found this recipe more than ten years ago in an issue of Good Housekeeping. It's great for anyone who wants to lose weight, and it's easy to make.

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★★★★★ 1 vote
approx. 12-16 servings
10 Min
15 Min
Stove Top


5 medium
carrots,1-inch slices
3 medium
celery stalks, sliced
3 large
onions,chopped; or 3 med.leeks; 1-inch slices
1 large
clove garlic, minced
2 can(s)
tomatoes in juice, 28 oz. size cans (if poss.low salt)
1 small
savoy cabbage, small/about 1 1/2 lbs., sliced
2 medium
parsnips, peeled and cut, 1-inch slices
2 pkg
fresh baby spinach (5 oz. pkgs.)
1/2 c
chopped fresh parsley
2 pkg
low-salt chicken flavoring
1 tsp
salt, or less if you choose
1/2 tsp
freshly ground black pepper


1Spray a large soup pot with non-stick cooking spray. Then saute carrots,celery,onions and garlic over medium-high temperature for about five minutes.

2Add the tomatoes and their juice,and crush with a large spoon. Then stir in the cabbage, parsnips,spinach, parsley, and flavoring packets and salt and pepper, along with TWELVE CUPS of water.

3Stir occasionally while bringing it to a boil over high heat. Reduce heat, cover and simmer until carrots and parsnips are tender but not soggy; about ten-fifteen minutes.

About this Recipe

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