You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.
I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.
I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.
Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?
Vegetable Options for Vegetable Soup
This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base.
We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work:
- Sweet potatoes or regular potatoes, cut into 1/2-inch cubes
- Butternut squash, cut into 1/2-inch cubes
- Green beans, trimmed and cut into 1-inch long segments
- Bell pepper, chopped
- Cauliflower, cut into very small bite-sized pieces
- Zucchini or yellow squash, chopped
- Fresh greens: Kale, collard greens, chard, or spinach
How to Make the Best Vegetable Soup
We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:
1) Start with the veggies.
We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.
2) Add fresh minced garlic, curry powder, and dried thyme.
Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).
Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.
3) Add canned diced tomatoes with their juices.
We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.
4) Almost done—add some vegetable broth, water, and more flavorings.
Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.
5) Add chopped fresh greens and finally, some fresh lemon juice.
Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.
Watch How to Make Vegetable Soup
Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.
Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:
- Classic Minestrone Soup
- Best Lentil Soup
- Chickpea Noodle Soup
- Pasta e Fagioli (Italian Pasta and Beans Soup)
- Quinoa Vegetable Soup with Kale
- Sweet Potato, Kale and Chickpea Soup
Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!
Seriously Good Vegetable Soup
- Author:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
- 6 cloves garlic, pressed or minced
- ½ teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 2 bay leaves
- ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
- 1 tablespoon lemon juice
Instructions
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Notes
Recipe adapted from my quinoa vegetable soup and lentil soup.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Leigh
Absolutely delicious! It’s a cold and snowy Michigan day; so I decided to make this soup since I had all of the main ingredients on-hand. I used a red potato, rutabega, sweet potato, garbanzo beans, and left over collard greens. I also cooked two whole grain/stone-ground hot water cornbread patties. It’s the best veggie soup I’ve EVER eaten. (Yes, curry powder is a key ingredient.)
★★★★★
Carol
The soup was so delicious. I am on the Whole30 program, so it goes perfectly with that. I didn’t have curry powder, so I used chili powder and red pepper flakes. I like my soups with mild spice. Thank you for the recipe!
Mahendra
Five star. The best vegetable soup I have made
Gordon
The vegetable soup was fantastic. I uses 2 teaspoons of dried thyme, two teaspoons of Dried oregano and one teaspoon of dried sage.
I also added two tablespoons of Knorr chicken broth powder
K-anne
This soup was excellent!!! It even hit home with my occasionally veggie-aversed children. The touch of curry and red pepper flakes add nice flavor and zip without being overwhelming. We threw in fresh spinach, cauliflower and zucchini and it was delish. You could virtually add any veggie to that broth and it would be wonderful. Thanks for yet another wonderful recipe!
★★★★★
Jodi
NC had it’s first snowstorm yesterday, and I had this wonderful soup! Thank you for the delicious recipe, can’t wait to make it again.
Laurel
Wonderful! I doubled the seasonal veggies since I had so many and it was fabulous.
★★★★★
Stacey
Would this work in a crock pot? Suggestions? It looks delicious!
Patty
I made this last week with beef broth and a lb of lean ground beef but no tomatoes. It was delicious. The Curry gives a nice subtle flavor. Today I’m trying it with veg broth and Bella mushrooms for my vegetarian nephew. Hope he likes it.
★★★★★
Anne Kennon
This looks like the perfect use of my box of misfits veggies I just got! How can I tweak the instructions so I can make this in my slow cooker?
Mbowe
This soup is fantastic. Garlic taste is strong with 6 cloves – adjust if needed. Truly tasty!
★★★★★
Anika
Great instructions and DANG- the curry, thyme and garlic were a trifecta of genius. Gotta admit, I was afraid of all the garlic but it worked beautifully. The red pepper flakes added some zip! I did: sweet potato, kale, corn, onion, fire grilled tomatoes, celery, carrots, green beans & touch of cabbage.
★★★★★
Rebecca
I’ve made the soup at least five times in the last couple months. Delicious every time. One time I was out of veggie broth and I just used water, and it was still delicious. Highly recommend. I used sweet potatoes and butternut squash for the seasonal vegetables.
★★★★★
catherine
I made a pot of this Monday so I would have leftovers for lunch through the week, it is soo good!!!
★★★★★
Vivian
Fabulously delicious! That curry powder makes a big (awesome) difference-but it doesn’t taste like “curry”. Really great recipe. Thank you!!
★★★★★
Krista
This soup was delicious and i will keep making it. I followed recipe with no variations. Yumm
★★★★★
Marlene Poulin
It is a delicious recipe. My famíly enjoyed a lot. Thanks so much!!
Jade
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★★★★★
Veronica Kulig
Love this recipe! Definitely a keeper.
★★★★★
Gabby
Made this soup for supper today. My husband is not a big fan of tomato based soup, so I used a smaller can of diced tomatoes. Otherwise I followed the recipe, used green beans and butternut squash along with the onions, carrots and celery, and added spinach at the end. Yummy!!!
Shayna
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★★★★★
Gwen
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Chris
★★★★★
Serra Dernberger
Really yummy soup! I added shredded Beecher’s cheddar and panko bread crumbs, on top, and gratained it. Superb!
★★★★★
shreya khastagir
Came out really well! Loved the flavours in the soup.Thanks for the recipe!
★★★★★
Kate
I’m happy to hear that!
Maureen
This is a great recipe – my husband can’t get enough so I’m making it again today … very forgiving to use your fresh or frozen produce up ! Thanks for sharing
★★★★★
Kate
You’re welcome, Maureen! I’m glad you were able to use some of what you had on hand.
Wendy F Jochems
I enjoyed prepping all the wonderful veggies for this recipe. Hoping the outcome would be good. I have made classic vegie soup recipes before but this one…YUM. Thank you! so glad to have found you and your veggie recipes! I added a little of our Herbes de Provence as a garnish. Definitely be making more! Wendy
★★★★★
jeri baker
I made this soup and the whole family loved it. We have some prime ribs in the freezer, left from holidays. Could you add meat to this recipe? Or, maybe just enjoy as is and use meat for another recipe.
Kate
Hi, you could but of course I’m a vegetarian so love it this way. :)
Susan Sedlachek
Seriously Fabulous Vegetable Soup – the combination of vegetables, spices (wonderful), and lemon juice – fantastic. In the future, if we want vegetable soup this is the recipe.
★★★★★
Kat
Great recipe! For added depth add 1 tbsp of balsamic vinegar and 1 tbsp of worcestershire sauce toward the end. I also added 1 cup of dried soup mix (mix of 12 beans/lentils). Super filling & tasty :)
★★★★
Kate
Thank you, Kat!
Les
Dear Kate,
I am an older chap who has started mending a life-time of bad eating habits. I am trying to use the ‘flexitarian’ approach and now eat little meat, either red or white.
On monday last, I found your recipe and thought I would give it a go. Well to say the least both myself and my wife were thrilled at the taste discovery that goes with this recipe. So my daughter and the family were coming over later in the week for a dinner, and I decided soup it was going to be. She had her nose half turned up at the idea of me cooking soup. But guess who was first back to the pot after the first serving….lol. This is a brilliant recipe and will become a standard in our home. Thank you for sharing it with your readers.
Les
★★★★★
Kate
I’m glad you came across this recipe, Les! Thanks for your comment and review.
Jenn
The curry, though subtle, puts this soup over the top delicious. Give it go.
★★★★★
Kate
The curry does really help make this soup! Thanks for your review, Jenn.
Rose
I absolutely love this soup. I’ve prepared it with zucchini and butternut squash and, this time (because I’ve made it a few times) I added a bit of pearl barley, too, just to make a full meal. It turned out wonderfully! Thank you!
★★★★★
sarah brink
I was so happy to find this recipe to use up the vegetables that I had. Because of being indoors, I could not go to the grocery store to buy what I didn’t have. It was still delicious- I left out the tomatoes, lemon juice and mistakenly added way too much curry powder. This will be a recipe I use often, especially while it’s cold outside.
★★★★★
Kate
i’m glad you could enjoy it, Sarah!
Anne-Marie
I have made so many pots of homemade vegetable soup and never could muster any enthusiasm for any of the recipes I’ve tried. No longer. This was the most wonderful, flavorful traditional veggie soup I’ve ever eaten. It must be the touch of curry…brilliant! My family couldn’t believe how good it was. I didn’t have canned tomatoes so I subbed 8 oz tomato sauce and 3 chopped Campari tomatoes. I also only had a quarter onion and it was fine. I used yellow summer squash, green pepper and fresh spinach. Can’t wait for the leftovers. Will make this again and again! Thank you!
★★★★★
Kenneth Talan
Clearly the best vegetable soup recipe I have ever experienced. My wife concurs! Changing/substituting/enhancing in anyway seems to just make it better. Like adding beans .
★★★★★
kbwaldo
Got a box of vegetables from misfits and used up the leftovers (some turnips, zucchini, green beans, and collard greens) to make this soup. I also added some eye of goat beans and quinoa. DELICIOUS VEGETABLE SOUP!! And endless possibilities. Thanks for the yummy recipe.
Kate
Thank you!
Kate
I used no salt added broth & added a 1/4 cup or so of white wine. Smells awesome & tastes excellent so far. Thx for sharing.
Charlene Ruthrauff
Will brussel sprouts in soup be good?
Kate
I don’t typically think of having them in a soup, but you could try it!
Amy
Love the soup! I used butternut squash, cauliflower, and spinach. It was fantastic! I doubled the curry powder and used two jalapeno. I love it!
★★★★★
Kate
I love that! Sounds spicy. I may have to try jalapeno sometime. I appreciate your review, Amy!
Louise Bragg
Brilliant!
★★★★★
Shannon
I made this using frozen spinach instead of kale because that’s what I had. This is a great recipe and makes flavorful, delicious soup! This will be my go-to vegetable soup recipe from now on!
★★★★★
Violet
I couldn’t go to the store but had a farm deliver a box of veggies. This turned out so delicious!
★★★★★
Terry Trinder
Raining in Melbourne today all bunkered down. made your soup
tastes great!! Looking forward to making your other soups.
Harriet
It’s a snowy Easter in Colorado and my husband and I had this delicious Seriously Good Vegetable Soup. I didn’t have any fresh greens like kale or spinach but I did have some fresh cabbage. I added it to the sauté of other vegetables and followed all other directions. Thank you for this delightful soup.
★★★★★
Victoria
This is THE best staying-home soup on the planet. Used every vegetable in our weekly produce box and probably used more than 2 cups. The creamy white potatoes, sweet potato, green beans, butternut squash, onion, zucchini and yellow squash. Upped the curry and the garlic a bit, added a little dry rose and cooked down for about a minute and then added the broth with with a Parmesan rind and … i think its the best soup i have ever made.. so good that i ate it again for breakfast.
Amber Eallonardo
This is SERIOUSLY GOOD! Hands down the best vegetable soup I’ve ever made!! Even my kids loved it, and they can be hard to please! Thank you so much for sharing this recipe! I love your recipes!!
★★★★★
Steph
Meh. I love veggie soup, but this was really short on flavor. Tripled the salt and seasoning, and it still didn’t do much for us.
★★★
Kate
I’m sorry you didn’t love this one, Steph! I appreciate your review.
Joy
When do you add the sweet potatoes, zucchini, etc??
★★★
Kate
Hi Joy, the seasonal vegetables are added in step one.
Shelby
Great recipe! I made mine with pinto beans, a can of green beans and omitted the greens/thyme. It turned out great! I added a little more salt afterwards to my own bowl. I would in the future cook it for at least an hour though. The recommended cooking time left me with crunchy carrots and celery, I prefer them to be soft in my vegetable soup. Perfect amount of spice don’t neglect pepper and the curry powder!
★★★★
Canice
Thanks for sharing this recipe Kate. Did not add curry. Did use the fire roasted tomatoes, which I’d also recommend. Added a few potatoes, asparagus from our garden, celery leaves & spinach. The color of soup is beautiful! Topped with grated pecorino cheese. Had with some crusty semolina bread.
We loved it!
★★★★★
Victoria Van Ness
This was amazing! Thank you! I mixed it up and added a whole bunch of asparagus and some homemade tomato paste. Yum!
★★★★★
Christina
Absolutely delicious! Even though it’s been getting hot, soups are my go-to, especially for using up all my produce. This is a very simple recipe and really delicious, I’ve been eating it on and off, freezing some batches. If you eat cheese, I really recommend putting some slices in. I’ve been using parmesanand Trader Joe’s has this rosemary olive oil one that pairs with it nicely. Thanks Kate <3
★★★★
Kate
I think this is a good soup for *most* times of the year! Thank you for sharing, Christina. I appreciate your review.
Leia
Hi! I am definitely going to make this soup! I have a lot of veggies to use! Can I cut the amount of olive oil that you used in half? I am on WW and 4 TBS is a lot of points. I was hoping it would be just as good with less olive oil used! What do you think? Can’t wait to make this with the veggies I have on hand!
Kate
Hi Leia! The olive oil helps with cooking and aids in overall flavor, but you can cut the quantity as needed. Just be mindful of when you are cooking your vegetables that they aren’t sticking to the pan.
Jim
Excellent soup for the slightly cool spring days here in Victoria. For vegetables I used some white potato, cauliflower, green beans and spinach for the greens. Other than cooking the onion mix a little longer and adding a bit less red pepper I followed the recipe exactly. Big hit with my wife. Thanks.
Maria
I tried to make this soup for my family. They loved it and so did I! I must admit I was a bit skeptical of all the ingredients together, it seemed “too much”, but I’m super happy I made it ’cause it’s delicious! Greetings from Spain.
★★★★★
Andi
This soup is fantastic and I swear it gets better day after day. I know this because I live alone and this is a LOT of soup! I did cut back on the amount of oil, used 1 tablespoon instead of 4 and it was still fantastic. Thank you so much for this wonderful recipe!
★★★★★
Kate
Yes, I like this one better after it sits too. Thank you for sharing, Andi!
Chandni
Hi Kate
I love your salads, tried a few. Wanted to try the soup. What if I were to replace the canned tomatoes with fresh, how to go about it. In India we mostly use fresh tomatoes. Also can you post a recipe of homemade veg broth.
Kate
Hi Chandni! Glad to hear it. To replace one can (15 ounces) of diced tomatoes, you could use about 2 cups chopped ripe tomatoes. You’d need to double that for this recipe. In step two, when it suggests simmering the tomatoes, you might want to simmer them even longer to help break them down. I don’t have a vegetable broth recipe yet, but you could honestly use water instead—should be great!
Alexis
I get most of my groceries delivered from Imperfect Foods now since I’m staying at home, which means every week I have an abundance of veggies. I was looking for a way to use them up and this was a huge success. I only had a 14 oz can of tomatoes on hand so I had to halve the recipe, but it’s still plenty since it’s just for myself. My seasonal veggies were zucchini, red bell pepper, purple potatoes, and kale. The curry powder and the lemon juice really make it stand out for me. So delicious and can’t wait to make it again with different veggies. :)
★★★★★
Linda
Delicious! Pretty much followed the recipe & cleaned out the veggie drawer, used fresh thyme. I only had baby spinach & threw it in at the last minute. A definite keeper. Whole family loved it. Thanks for the recipe – can’t beat a good veggie soup!
★★★★★
Simone
Amazing flavours! The only thing i missed is protein, may add some lentils or chickpeas next time. Otherwise: this soup is a winner!
★★★★★
Julia
This was very tasty and a great basic recipe to have! I used red pepper and cauliflower. I added black beans in the end to make it a little more filling. Thank you for this healthful recipe! I will be eating it the rest of the week.
★★★★
Karen C
I will NEVER make another vegetable soup again! This is delicious. Made 2 batches this weekend! I used whatever veg I had on hand- the best was a mix of frozen small Macedonian mix veg ( corn, peas, carrots, green beans), even some potatoes, diced cabbage…..
The curry is the secret magic ingredient, just perfect!
★★★★★
Carolynn
This soup is delicious! I had a Parmesan cheese rind that I threw in while is was simmering. The depth of flavour is amazing! This is now my go to soup
★★★★
Carol
This soup was “Seriously” fabulous!Followed the recipe ingredients using butternut squash and baby spinach at the end.Ramped up the curry powder to about a 1/2 T and did not add salt (enough in broth) and used a large can of plum tomatoes which I cut in the tin and then further squished into the broth. After sautéing the vegetables and adding in the broth in a pressure cooker, I cooked the soup at pressure for 10 minutes with quick release, then stirred in the baby spinach for another minute before adding lemon and oil. Wow, it was wonderful! Very hard to use portion control!
★★★★★
Ciara
I LOVE this soup! It has seriously been my “go to” when I want a yummy comfort soup for the past year. It is so quick and easy to make I love that you’re able to switch up vegetables. I’ve used everything including onions, butternut squash, corn, sweet potatoes, red onions, carrots, parsnips, leeks, celery, fennel, etc. And for the greens just this past weekend I used beet greens which gave it a whole other spin. I love adding avocado and melting a little cheese on top when I plate it. I feel like you can’t go wrong with this one.
★★★★★
Kate
I love to hear that, Ciara! Thanks so much for sharing.
Laura
Trying to eat more veggies in my life and this is a simple way to get a variety of them in one meal! Thanks for another excellent recipe Kate!
★★★★★
Bree
This was terrible!
★
Brittany
Absolutely magical! Loved it! Great for a Melbourne Winter’s day!
★★★★★
Penny
I am curious about the curry powder. I have a Jamaican curry powder on hand, but I know there is also a Thai or Asian inspired curry. Which one do you use?
Kate
Hi! You could try it with the curry powder you had on hand. The one I used was more traditional to Indian curry flavor. I hope this helps! Let me know if you try it with a different version.
Penny
I made it yesterday and we ate it today. It was wonderful! The only changes I made was the Jamaican Curry, chicken broth instead of vegetable broth, and I added ground beef. I think the curry and thyme were amazing! Thank you so much!
★★★★★
Kate
Thanks for reporting back, Penny! I’m happy you were able to enjoy it.
Gavin
I’ve made this soup twice now. This time I used kale, sweet potatoes, green beans and zucchini in the base. I also left out the olive oil and sauteed onions in a little of the stock. Still amazing. First time I used spinach, red bell pepper, zucchini, and yellow squash. I love the versatility of this recipe! Also added two cans of chickpeas both times. I put in more cups of veggies than it requests but I like my soup really hearty.
★★★★★
Shahrukh Sayyad
Wow, Wow, Wow… This Soup Recipe Is Far Better Than My Technique Of Making It. My Recipe Was Little Different. But Your Method Is Delicious. Thanks
★★★★★
Andy
Delicious I’ve made it several times now in big batches my wifes got a lot of health problems this soup gives her a boost extra chilli and curry powder we love it 5 star
★★★★★
Victoria
This is amazing a massive hit at my house :), really lovely veggie soup x
★★★★★
Terri Bocz
An easy, adaptable and delicious soup. I made it, using things I had in excess from my weekly vegetable farm share: mainly broccoli leaves and green beans. I could not have thought of a better way to combine these vegetables and use up what I had in excess in my fridge. The soup turned out great, and tasted even better the the next day, with a fresh squeeze of lemon.
★★★★★
Kate
I’m happy to hear that you loved it with what you had on hand, Terri! Thank you for taking the time to comment.
Linda Guss
This is the best vegetable soup I’ve ever had!!! I want to make a batch every week or two and eat it throughout the week. I’ve tried so many vegetable soup and minestrone soup recipes and never wanted to make them more than once. Thank you so much for this one–the search is over. I had a bunch of random veggies from the farmers market and this was perfect. I used: 6 fresh tomatoes (peeled and chopped), half a small cabbage, a large onion, two huge carrots, several celery ribs and 1 large potato. Basically I followed your recipe but with fresh tomatoes and used potato and cabbage for the two cups of veggies.
★★★★★
Robin Lovinggood
This is my favorite soup. The most flavorful soup I have tasted. I make it at least once a month and always freeze some to enjoy until the next time. Also telling everyone about it. Thanks love your recipes.
★★★★★
Patricia Shearon
I am making this soup for the third time and it is amazing. The only thing I changed was I left out the kale and sweet potatoes. I added red potatoes and used mixed frozen vegetables. The reason this soup is so good is your basic recipe and spices. I love to cook and like things that freeze well. My husband actually asks for this soup now and I can pull it out of the freezer and it takes like it was just made.
Your recipes are awesome, thank you!
★★★★★
Kate
I love that this one is such a hit and that you seem to always keep it on hand! Thank you for sharing, Patricia.