Vegetable Soup

Vegetable Soup Recipe

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Joey Wolf


Doc has asked me to try a plant based diet, or take his Statin drugs......I am trying the diet. This soup is GOOD! I decided to make soup today, because it cooled off, a lot and I picked a large handful of fresh green beans out of the garden this am. I had some freezer sweet corn in the frige and the last fresh tomato of the season; from there I just started chopping up other stuff I had on hand. Hubby is terrified, he's seen his last bacon cheeseburger, but he did like the soup.


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15 Min
20 Min
Stove Top


  • 1 qt
    vegetable broth/stock...recipe to follow
  • 1/2 c
    leftover sweet corn
  • 1 c
    fresh green beans
  • 2
    shallots, sliced
  • 2 small
    red potatoes, peeled, diced
  • 1 medium
    fresh tomato, chopped
  • 2 medium
    carrots, peeled. sliced
  • 1/4 medium
    onion, diced
  • 2 stalk(s)
    celery, sliced
  • 1/2 tsp
    mrs. dash's chicken grilling seasoning
  • 1 small
    bay leaf
  • 1/2 c
  • 1 tsp
    apple cider vinegar

How to Make Vegetable Soup


  1. Gather the ingredients, use what you have leftover in the frige, or finishing up in the garden.
  2. Slice, dice & peel whatever needs done. Save the trimmings in a freezer bag, to make more broth or stock.
  3. In a stock pot, saute the vegetables in a small amount of broth.....about 3-5 min. You want the veggies tender-crisp;but not mushy.
  4. Add the rest of the broth to the veggies in the stock-pot. Add the bay leaf, the Mrs. Dash Seasoning, vinegar and bring to a boil. Lower heat and simmer 10 minutes.
  5. Add barley, cover and simmer an additional 10 minutes.
  6. Cool, and place in the refrigerator; letting the ingredients get acquainted and warm it up for supper. To keep the veggies from going to mush, heat up just what you need for a meal.

Printable Recipe Card

About Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Low Sodium
Hashtags: #soup, #vegetable

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