Mother-in-law Soup

Teresa Jacobson


Technically this is a hearty vegetable soup but I gave it this name because it's my wonderful mother-in-law who gave me this very easy recipe. I didn't use to be much of a veggie eater but when my MIL made this soup I became a believer! I swear I heard a tabernacle choir singing when I ate this for the first time! You can add meat to this if you want but I like it with just the veggies! That's coming from someone that use to only ever eat one vegetable...french fries!
** Great for Low Purine diet if omit mushrooms, add leek, and use vegetable broth. Also try adding cooked vegetable pasta.


★★★★★ 1 vote

30 Min
40 Min
Stove Top


  • 64 oz
    chicken or vegetable broth
  • 32 oz
  • 2 c
    fresh carrot coins
  • 4 medium
    potatoes, peeled and diced
  • 1 c
    celery, diced
  • 8 oz
    fresh sliced mushrooms
  • 1 large
    onion, diced
  • 15 oz
    stewed tomatoes (i like italian style but any will do)
  • 1/2
    head of cabbage, large dice
  • 3 c
    frozen corn
  • 2 c
    frozen green beans
  • ·
    salt and pepper to taste

How to Make Mother-in-law Soup


  1. Ina a large stock pot, add broth, water, carrots, potatoes, celery, mushrooms, and onion. Bring to a rolling boil; boil until potatoes are almost tender.
  2. Reduce heat to medium, add tomatoes, cabbage, corn and green beans. Salt and pepper to taste. Simmer until cabbage is tender and flavors have blended. Serve.
  3. ***this soup keeps well in fridge and makes wonderful leftovers. Feel free to add any veggies you like. I've even added okra and it turned out spectacular!

Printable Recipe Card

About Mother-in-law Soup

Course/Dish: Vegetables, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Fat
Other Tags: Quick & Easy, Healthy

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