Homemade Vegetable Soup

Homemade Vegetable Soup

45 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
over easy
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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Adjust Servings

Original recipe yields 1 1/2 gallons



  1. Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

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Reviews (45)

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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 :-)

Cooking Thyme

Cooking Thyme

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!

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Amount Per Serving (8 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 915 mg
  • 37%

Based on a 2,000 calorie diet



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Quick and Easy Vegetable Soup


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Winter Lentil Vegetable Soup