Fall Vegetable soup

Fall Vegetable Soup

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Maria Kenner


Fall is here and for me that means soup...I could eat it every day with a loaf of crusty bread or fresh baked biscuits this is a winner!


★★★★★ 1 vote

30 Min
7 Hr


  • 1
    smoked ham shank
  • 2 Tbsp
    olive oil
  • 2
    large onions, chopped
  • 2
    leeks, diced
  • 1
    white turnip, peeled and diced
  • 1
    rutabaga, peeled and diced
  • 2
    stalks of celery, chopped
  • 2
    large carrots, peeled and sliced
  • 1 c
    split peas, washed and drained
  • 14 oz
    can chopped tomatoes
  • 4 c
    vegetable broth
  • ·
    salt and pepper

How to Make Fall Vegetable soup


  1. Heat the oil in an extra large pot.
    Add the onions and cook until opaque.
  2. Add leeks and cook for about 2-3 minutes.
  3. Add the turnip, rutabaga, celery, carrots, then cook, stirring for about 5 more minutes.
  4. Stir in the split peas, tomatoes, vegetable stock, and parsley.
  5. Bring to a boil.
    Once the soup is boiling, turn it off, and carefully pour it into a large slow cooker. Add the ham shank.
  6. Cook on low for 6-9 hours until the veggies are tender.
  7. Remove the ham shank from the cooker and let it cool a bit. Pull the meat off carefully and return it to the cooker...Be careful because this stays hot a long time!
  8. add salt and pepper to taste!

Printable Recipe Card

About Fall Vegetable soup

Course/Dish: Vegetable Soup
Other Tag: Healthy

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