Vegetable Soup

Hey guys!  Friday is here once again and the weather is dropping this weekend in Chicago. So, what better way to warm up than with a nice bowl of soup.  Vegetable soup to be exact.

Now, once a week I make a completely meatless meal.  It gives my family a chance to break from meat, chicken and fish that we regularly eat.  This week was this soup…which became a hodge podge of all the veggies that I wanted to cook up before planning next weeks meals.  I love Vegetable soup for that reason, it’s a great way to use up what you have and therefore, this soup is NEVER the same.  It is always different depending on what I have on hand.

My daughter who is 3 loves anything in soup form.  If it is in a bowl and has a broth she will eat it up.  That’s a sure win for mama and an easy way to get her to eat her veggies. 😉


What You Will Need:

Basic Base

  • Olive Oil
  • 1 onion, chopped
  • 2 cloves of garlic
  • 2 8 oz. cans of tomato sauce
  • 2 qts of chicken broth
  • 2 pinches of ground thyme
  • 1 tbsp of dried parsley
  • 1 bay leaf

Veggies I had on hand

  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 small white potatoes, chopped
  • 8 oz. of baby bella mushrooms, sliced
  • 3 cups of shredded cabbage



Lightly coat Dutch oven with olive oil and turn on medium heat.  Add onions, carrots and celery and a pinch of salt and pepper, cook until softened.  Add garlic and when fragrant, about 1 minute add the rest of your veggies, thyme, parsley, bay and another pinch of salt and pepper.  Stir.  Pour in your tomato sauce and chicken broth.  Bring pot to a boil.  Cover, lower heat to low and cook for 30 minutes or until veggies have cooked through.


Serve with your choice of baked bread.


Note:  This soup can be anything you want it to be.  I have added canned tomatoes, canned beans, corn, green beans, you name it.  Use what you have, the versatility of this soup is endless and like I mentioned a fantastic way to use up the fresh veggies you may have on hand.  Have fun! 🙂





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