vegetable soup
(1 RATING)
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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prep time
cook time
method
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yield
8-12 serving(s)
Ingredients
- 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 cups water
- 1 - handful frozen peas (i add a whole cup!)
- 1 - dried bay leaf
- 1/2 cup fresh parsley (1 t if adding dried)
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- - salt and pepper to taste
How To Make vegetable soup
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Step 1Add the first ten ingredients to a large bowl and set aside.
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Step 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.)
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Step 3Add cut up veggies, frozen peas, and herbs. Continue simmering uncovered for 15-20 minutes, depending on how crisp-tender you like your veggies.
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Step 4Add salt and pepper to taste. This soup freezes well and is perfect with sandwiches or fresh bread.
- 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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