old fashioned vegetable soup!
This lovely soup really "hits the spot"! I think that herbs like thyme, oregano and sage really makes this soup taste absolutely delicious! And unless you make homemade vegetable soup, you just won't find that homemade freshness in any kind canned vegetable soup.
prep time
30 Min
cook time
1 Hr 30 Min
method
---
yield
ten
Ingredients
- 1/4 cup olive oil
- 1/4 stick butter
- 1 - medium onion (chopped)
- 2 - large carrots (peeled and sliced 1/4 inch)
- 1 can cut green beans (drained)
- 1 can canellini or white kidney beans (drained)
- 1 can diced tomatoes (optional)
- 3 - fresh turnips (optional)
- 1 cup frozen corn (thawed) (optional)
- 8 cups chicken broth or stock
- 6 - medium potatoes (cut into 1 inch pieces)
- 1 teaspoon dried or fresh sage
- 1 teaspoon dried or fresh oregano
- 2 teaspoons dried or fresh thyme
- 1/4 cup fresh parsley (or dried if not available)
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon garlic powder
How To Make old fashioned vegetable soup!
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Step 1Heat oil and butter in a large soup pot. Saute onion, carrots and any other chopped fresh vegetables (except for the potatoes or turnips) you choose for about 5 to 10 minutes over medium high heat, stirring frequently. Do not brown!
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Step 2Add all remaining ingredients and bring to boil. Reduce heat to low (not bubbling) and cook until fresh vegetables are fork tender, usually about an hour or 1 1/2 hours. I tend to let the soup simmer longer even up to 2 hours or more. Take a potato masher and give the vegetables a few mashes to thicken.
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Step 3Serve in your favorite soup bowl with toasted french bread, biscuits, toasted english muffins or whatever bread or crackers you prefer. Adjust salt as needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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