Vegetable Soup

Vegetable Soup Recipe

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Wendee Bauer


This recipe came from a good friend at church. When made with vegetable broth/boullion, it is truly vegetarian and perfect for Lent. When my kids were growing up, they used to like sharp cheddar cheese cubes in bowls of this soup.


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  • 1
    large onion, cut into rounds
  • 2
    large carrots, cut into rounds
  • 1
    medium baking potato, cubed
  • 12
    fresh green beans, cut into 1" pieces
  • 1/6
    small cabbage, chopped into wedges
  • 1
    stalk broccoli, stem cut into rounds, leave tops whole
  • 3
    medium tomatoes, chopped
  • 1
    small green pepper, seeded and sliced into rounds
  • 1
    zucchini, 5-6 inches, sliced into rounds
  • 1
    large ear of corn, shirred off the cob
  • 4
    boullion cubes, vegetable or chicken (can substitute 4 cups of stock or broth)
  • 5 c
  • 1
    handful frozen peas (i add a whole cup!)
  • 1
    dried bay leaf
  • 1/2 c
    fresh parsley (1 t if adding dried)
  • 1 tsp
    dried marjoram
  • 1 tsp
    dried thyme
  • ·
    salt and pepper to taste

How to Make Vegetable Soup


  1. Add the first ten ingredients to a large bowl and set aside.
  2. In a large Dutch oven or pot, add boullion/stock/broth and water. Bring to a boil and reduce heat, stirring occasionally. Simmer uncovered 10 minutes. (If using stock or broth simmer for just a few minutes.)
  3. Add cut up veggies, frozen peas, and herbs. Continue simmering uncovered for 15-20 minutes, depending on how crisp-tender you like your veggies.
  4. Add salt and pepper to taste. This soup freezes well and is perfect with sandwiches or fresh bread.

Printable Recipe Card

About Vegetable Soup

Course/Dish: Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #vegetables

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