Old-Fashioned Vegetable Soup

Old-Fashioned Vegetable Soup

Shelly A. 0

"This is a deli-style vegetable soup. Very simple but very yummy!"

Ingredients 45 m {{adjustedServings}} servings 123 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 2167 mg
  • 87%

Based on a 2,000 calorie diet

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  1. In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
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Reviews 38

  1. 50 Ratings


This recipe is very good and quick to make. It was a bit salty to our taste, possibly due to the canned broth I used, so next time I will reduce the salt. Also, I would use diced tomatoes instead of whole to blend in better and not have large chunks of tomatoes.


LOVED IT, will make again. I used a can of diced tomatoes instead of the whole peeled. I used 2T of Tamari instead of the soy sauce, as i was afraid, but will put the full 3T in next time. I also added one each of: sweet potato, white potato,1/2 cup of pumpkin puree,extra carrots, used olive oil instead of butter, and veggie broth instead of beef. Was excellent, and my new favorite for veggie soup. I also cooked some small pasta shapes (animals,stars,tubes,letters,etc.) separately and added them to the bowls and ladled the soup on top. with leftovers i kept the pasta separate so it wouldnt be mushy. YUMMM


Spices just right for my family. We like a heartier soup so I just added a diced white potato, can of yellow corn, cup of frozen green beans and 1/3 cup of alphabet pasta for my youngster--it was delicious on a snowy day!