Hearty Fall/Winter Soup

Hearty Fall/winter Soup

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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!


★★★★★ 1 vote

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

How to Make Hearty Fall/Winter Soup


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Hearty Fall/Winter Soup

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

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