Homemade Vegetable Soup

This is pretty close to what my mom used to make. Ive 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.

Homemade Vegetable Soup Ingredients

• 2 cups chopped baby carrots

• 2 baking potatoes, cut into cubes

• 1 small sweet onion, chopped

• 2 stalks celery, chopped

• 1 (14 ounce) can great Northern beans, rinsed and drained

• small head cabbage, chopped

• 1 (14 ounce) can diced tomatoes

• 2 cups cut fresh green beans (1/2 inch pieces)

• 1 (32 ounce) carton chicken broth

• 2 (14 ounce) cans vegetable stock

• 2 cups water

• 1? teaspoons dried basil

• 1 pinch rubbed sage

• 1 pinch dried thyme leaves

• salt to taste

How to Make Homemade Vegetable Soup

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.

Homemade Vegetable Soup Nutritions

• Calories: 166.4 calories

• Carbohydrate: 32.6 g

• Cholesterol: 2.8 mg

• Fat: 0.9 g

• Fiber: 7.9 g

• Protein: 7.6 g

• SaturatedFat: 0.1 g

• ServingSize:

• Sodium: 866.6 mg

• Sugar: 7.5 g

• TransFat:

• UnsaturatedFat:

Homemade Vegetable Soup Reviews

• I love this vegetable soup, but I might have changed it so much its 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 :-)

• 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 Im 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. Didnt have green beans or Great Northern beans. Shredded a couple of chicken breasts and tossed them in, just because Im 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

• This was just the ticket on a rainy Portland day. Its 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. Im 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 didnt. It was great as written. It was also easy to make, cheap and healthy - what more can you ask for in a soup?

• Were in the midst of a deep freeze and soup seemed to be the answer to the question "whats 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 ARs 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 my first homemade vegetable soup and it was very good I didnt have northern beans so I sued a can of red kidney beans I had on hand and Trader Joes didnt 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 wasnt enough liquid. I added gorgonzola cheese crackers from Trader Joes on top and it was delicious

• Made this last night exact to recipe and it was simply outstanding. Great comfort food for a cold winters day, and very healthy. Nice One

• This was a great base recipe, but I made some alterations: Left out the beans and the cabbage, did 32 oz vegetable stock instead of 28. Added an entire bunch of asparagus, sliced on the diagonal (minus the very bottoms and leaving the very tops in tact), 4 cloves of finely chopped garlic and cooked some cheese tortellini separately and then added in the last 10 minutes before serving. I also added fresh ground pepper and ground sea salt. Topped with fresh Parmesan and texas toast croutons. Very good recipe. It made about 16 cups of soup...will definitely be freezing some Thanks for sharing.

• This is an easy recipe to play off of with the veggies you have available. I added zucchini and corn. I also used some soy sauce and worcestershire sauce for flavor. Next time I would definitely add in bay leaf for some depth of flavor.

• Great old-fashioned soup. Flavor was great. I added a little creole spice to kick it up and used corn instead of green beans. My kids even liked it.

• Healthy, simple, cheap, and delicious i thought it was great since you could add or take out whatever you wish. i added some corn, barley, and about a tablespoon of sugar as it was a little too tart for my taste.

• This was a little boring, but definitely a great base recipe for vegetable soup. Next time I think I would throw in some meat or corn, and some additional seasoning. I dont think I like green beans in soup either, so Ill omit them next time.

• This is a good base recipe. I used vegetable broth instead of chicken, added some leftover baked beans and some noodles for body. It was a comforting meal after a long day.

• Simple to make and tastes great I play around with the spices a bit and use red kidney beans.

• Added 3 cloves garlic. Yum

• I read most of the previously written reviews and thought they were very helpful. The base of this soup is perfect. I replaced a few of the ingredients with things I already had. I did add a bay leaf and some minced garlic which both added some flavor. I like my soup hearty so I also added some bowtie pasta. It was delicious

• The only change I made was leaving out the bean. Very good, healthy recipe

• Pretty awesome soup I added corn and a clove of garlic.

• I absolutely love this soup Ive made it dozens of times :).

• Delicious and Filling I added crushed garlic and only half the tomatoes. I didnt have the beans, but I put ground turkey and broccoli 30 mins. into the cooking, which the cooking time was 1 hour.This recipe didnt need any alterations and the base allows you to be creative. Thank you for sharing

• Not bad. I loved all the veggies However, I think if i made it again, Id have to up the spices or find something else to add, as it seemed a little bland for me. and, it made A LOT I didnt realize how much it made until i was practically done, and as i didnt have a pot big enough, had to divide it b/t two pans

• Easy to follow, easy to cook recipe. I modified it a bit tho. I didnt have any chicken broth or stock so I boiled 2 chicken legs then added 2 bouillon cubes. Im not adding the chicken, thats for my sons dinner). Vegetables I added are: Carrot, celery, onion, tomato, yellow zucchini, black beans, frozen string beans and corn. I added fresh garlic, dill, scallions, parsley and pepper. No Salt (I have HBP). Should be just about done.I may add a touch of cayenne pepper as well. Yum

• This soup was really good. I added an extra can of vegetable broth and added a can of corn. I also left out the potatoes because I dont like potatoes in vegetable soup. A great way to get in a lot of veggies.

• Decent but nothing special. It could really be heartyd up by doubling potatoes or something. Not sure what it needs but it left us flat.

• This soup is simple and AMAZING. I ended up using about 2 tsp. of salt and 3/4 basil and 3/4 oregano for seasoning since we arent big basil fans. I also used regular carrots and canned green beans and added some corn and butter beans, too. (Whats veggie soup without corn?) I might add some more beans next time, they kind of disappeared in the mix. I cooked a couple large chicken breasts in a skillet and diced them up and threw them in the pot with the drippings. Tasted great At the end, I mixed 1/3 cup corn starch and 1/4 cup water and added it to thicken the broth a little--I just dont care for clear broth.

• Great recipe. I substituted extra cabbage and cheese tortellini for the potatoes. Much better this way. Also for better flavor try adding zesty diced tomatoes instead of regular.

• Changed out green beans for kale, potatoes for sweet potatoes and chicken broth for veggie broth and some water (lower sodium). Add Veggie Crumbles last 10min. Served with crusty bread and a salad. The whole family loved it

• Ive made this several times and my family loves it. But in the few times Ive made it, Ive modified. I add chic peas, omit the potato (because they never seem to cook enough), and I add a small amount of mini shell pasta just before serving. This is delicious, nutricious and everyone loves it.

• We thought this was delicious, added frozen lima beans instead of northern beans, added some garlic, will make this often.

• I added fresh parsley and the chopped fresh leaves from several stalks of basil, thyme AND sage and it was still pretty plain. Im using this recipe instead for the cabbage soup diet, so its fine. ALSO 60 minutes simmering time was WAY enough. 50 minutes might even be enough so check it around that time. I used sweet potatoes instead of regular potatoes and it was delicious. I also used a 32 oz carton of vegetable broth and only 1.5 cups of water.

• Very good. I needed a little more kick and had to double the listed spices plus add some pepper and garlic. Great way to get veggies without eating yet another salad.

• A huge hit a our Daniel Fast Dinner Event. The soup is hearty and flavorful It is so versatile, you can add whatever you have on hand and add your favorite seasonings too I recommend cutting the cabbage into bite size pieces. I left out the N. Beans, I did not have them. I also left out the celery, dont care for it in soup. I am making this again tonight, with whats left in the fridge

• When I realized that my pot was too small for only just the fresh ingredients, I decided to toss it into my slow cooker. I grated the carrot and minced (by mistake) the celery and decided to toss in some sweet corn. I let it slow-cook for several hours. After about 6 hours I found it a little bitter and panicked I randomly added: 1 tsp. Olive Oil, 1 tbsp. Balsamic Vinegar, 2 tbsp. Garlic Powder, 1 cup cooked Black Forest Ham, some chopped fresh parsely, a few squirts of lemon juice and 1 tbsp. Oregano. What do you know it worked out and is sooooooo much tastier (to me) than the original recipe. I may have ruined it by accidentally mincing my celery in my new magic bullet. But after 6 hours I figured thats what it would taste like and my boyfriend and I ate up my hodgepodge creation so I thought Id share it :)

• My family thought this was pretty blah. I made it exactly as written. It needed more flavoring.

• Loved it my 4 yr.old and 11/2 yr. old even liked it my husband wants this on the winter menu for sure

• Its wonderful to get something so delicious from a recipe that is so simple. I added peas, corn, & a heavy cup of quinoa that was precooked with veg broth.

• This soup is awesome just the way the recipe is written. My husband couldnt get enough of it. Its tasty, full of flavor, low fat and very healthy. It definitely earns 5 stars

• Healthy and my dad especially enjoyed it.

• Very Bland.

• I added extra beans since the can I had on hand was bigger as well as noodles about 10 minutes before it was done. Im not sure the noodles were really necessary since they soaked up too much of the broth but it was delicious anyway and easy to make. If I were to do it again I think more potatoes would be the way I would go.

• This recipe is great. i added corn along with the veggies listed. Its perfect for cold days.

• Made exactly as stated in recipe. Love it. Will make it again. So easy...Thanks for sharing.

• This soup is so tasty and you cant get any healthier

• My family loves this recipe

• This soup recipe is a great basic starting point. Ive made it just as written and it was very good and simple. This Thanksgiving I used the veggies left over from a vegetable tray. I also used up the last of the turkey. I will definitely keep this recipe for future use.

• Great recipe that helped me use up some of those veggies that were accumulating.

• This was a good and comforting soup. I used some homemade tomato broth I had in the freezer instead of the vegetable broth so I left out the canned tomatoes. Also added oregano and garlic powder and some corn.

• Very good basic recipe to tweak as you see fit. Its one of those recipes that cant go wrong no matter how you tweak it. Delicious

• Great recipe. I made a few changes with the spices. I omitted the basil, thyme and sage. I added fresh garlic and Cayenne pepper. Did anyone else notice corn in the pic but not listed as an ingredient? oh well.

• This is a solid veggie soup recipe. The rubbed sage makes it somehow. I add garlic and sometimes frozen sweet corn, and sub out kale for the cabbage. Add parsley and lemon juice at the end to cut the acidity & brighten it up.

• Loved this

• Why are so many ladies/men tweeking this recipe so much? If you read it before you make it and see that you may not like the ingreidents/measurements than why go ahead and make this soup? I didnt tweek this

• Love this soup I add in baby Bella mushrooms, zucchini, spinach, and chicken to make it a full meal.

• It was so tasty and easy to make.

• My husband and I prepared this dish. And it was so delicious We loved it and we will certainly be making it again. Thank you for this recipe, the BEST

• My spin on this recipe because we like it kicked up a notch was to Add 2 cups of cooked chicken chopped and a can of Original Rotel. The family and the neighbors LOVED it

• I have made this twice. Doubled the recipe. The kids love it Its gone in no time. I do add a little more chicken and vegetable stock.

• This was a very simple recipe...I think where I went wrong is by adding no salt vegetable broth which meant it was quite bland. However, I ate the whole pot and it was amazing with hot sauce. Im not a big fan of cabbage so I think Ill get another recipe as my go too but this was definitely good and worth trying.

• I followed this recipe exactly but added a few things.. added 1 can of tomato sauce and a lb and a half of ground beef.This soup was a very simple yet flavorful and satisfying.