Recipe by over easy
"This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot."
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chopped baby carrots
baking potatoes, cut into cubes
sweet onion, chopped
1 (14 ounce) can
great Northern beans, rinsed and drained
1/2 small head
1 (14 ounce) can
cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton
2 (14 ounce) cans
1 1/2 teaspoons
dried thyme leaves
salt to taste
I love this vegetable soup, but I might have changed it so much it's not quite this recipe. This recipe was the inspiration: I used 2 cans of low salt, low fat chicken stock; 4 c. water; about 6 smallish carrots; 4 stalks of celery, peeled; 2 pinches of dried basil; 2 pinches of dried thyme; a few sprinkles of an onion-based salt-substitute; the liquid from a can of stewed tomatoes; 3-4 cloves garlic, crushed. Boil/simmer this for 30 min. Then added 1 head of cabbage, chopped; the stewed tomatoes; 2 roma tomatoes, quartered; bunch of green beans (1-2 cups?); bunch of crimini mushrooms (1/2 cup?); 1 cut zucchini. Cook for 30 min. more. Add kale, cook for about 10 min. Good soup, or how to get rid of all the veggies in your fridge -- in a good way :-)
Decent but nothing special. It could really be hearty'd up by doubling potatoes or something. Not sure what it needs but it left us flat.
Very good recipe, this has to be healthy. I made this last night and went by the recipe and it was great, probably the best vegetable soup I have had. Thanks for the recipe.
This is a great back to basics recipe, which is why I'm giving it a 5-star. It was just what I was looking for. There are so many ways you can expand upon it and still end up with a good tasting, healthy recipe. I changed things up, according to what was in my refrigerator/garden. Added fresh zucchini, tomatoes, garlic, and cilantro. Didn't have green beans or Great Northern beans. Shredded a couple of chicken breasts and tossed them in, just because I'm feeding youngsters who need the protein. Served with grated cheese, rolls, and sour cream. Very satisfying meal. May try ground turkey next time. Thank You!
We're in the midst of a deep freeze and soup seemed to be the answer to the question "what's for dinner"? This could not have been more appropriate for warming up after shoveling snow and warding off the brrrrrrrr! I followed the recipe as is and made AR's Amish White Bread to go with. My daughter and 3 gr.kids ate with us and she had to have a copy of the recipe before going home when she saw that the children were asking for seconds! This really reminds me of the pot of soup my gramma always seemed to have on the stove when the weather outside became really cold. I will absolutely do this again. Excellent way to get more veggies. Thank you for sharing.
This was just the ticket on a rainy Portland day. It's very good as written. I used diced whole carrots rather than baby carrots, and also added 3 large cloves of garlic - this really helped the flavor. I used good quality chicken broth, more than water. Plenty of coarse black pepper as well as salt. I disagree that it makes too much. I'm sure we will go through it quickly (2 person family!) Good on its own, or along with a sandwich for a great lunch - will try adding some chicken one day, as one reviewer described.
I was actually surprised by how much I liked this. I expected that it might be a little bland and that I wouldn need to add more seasonings, but I didn't. It was great as written. It was also easy to make, cheap and healthy - what more can you ask for in a soup?
This was my first homemade vegetable soup and it was very good! I didn't have northern beans so I sued a can of red kidney beans I had on hand and Trader Joe's didn't have any cabbage so I used broccoli slaw instead and it worked just fine. I added another can of diced tomatoes and doubled the chicken broth because there wasn't enough liquid. I added gorgonzola cheese crackers from Trader Joe's on top and it was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 8
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