Vegetable Soup

Vegetable Soup Recipe

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Wendee Bauer

By
@Surfette72

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.

Rating:

★★★★★ 1 vote

Serves:
8-12

Ingredients

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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
water
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

Step-by-Step

  • 1Add the first ten ingredients to a large bowl and set aside.
  • 2In 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.)
  • 3Add cut up veggies, frozen peas, and herbs. Continue simmering uncovered for 15-20 minutes, depending on how crisp-tender you like your veggies.
  • 4Add 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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