Winter Soup

Winter Soup

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Kathie Bordelon


My friend and I put together a church cookbook several years ago. This recipe was contributed by a lady from the North (she does refer to herself as a Yankee!)who says this soup was always what helped her get through the long winters up there. I think it's great for any time.


★★★★★ 1 vote

35 Min
40 Min
Stove Top


  • 1 Tbsp
  • 2
    onions, chopped
  • 1
    celery stalk, diced
  • 3
    carrots, pared and diced
  • 3
    potatoes, peeled, diced
  • 5 c
    chicken stock, heated
  • 1 can(s)
    blackeyed peas, 14 oz., drained
  • 1 c
    elbow macaroni
  • ·
    salt and pepper to taste
  • 1 tsp
    thyme, dried
  • 1 tsp
    basil, dried
  • 1 Tbsp
    parsley flakes
  • 2
    bay leaves

How to Make Winter Soup


  1. Heat butter in large saucepan over medium heat. Add onions and celery; cover and cook 4 minutes.
  2. Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.
  3. Add potatoes and chicken stock. Add the rest of the seasonings. Bring to boil and cook 12 minutes over medium heat.
  4. Add remaining ingredients. Bring to boil and cook 12 minutes at medium-low.
  5. Remove the bay leaves.

Printable Recipe Card

About Winter Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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