Vegetable Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Vegetable Soup

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.

☆☆☆☆☆ 0 votes
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
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


1Gather the ingredients, use what you have leftover in the frige, or finishing up in the garden.
2Slice, dice & peel whatever needs done. Save the trimmings in a freezer bag, to make more broth or stock.
3In 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.
4Add 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.
5Add barley, cover and simmer an additional 10 minutes.
6Cool, 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.

About this Recipe

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