Print: Homemade Vegetable Soup

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.

Prep

21 min

Cook

32 min

Servings

Difficulty

Hard

Ingredients

2 cups chopped baby carrots
2 bakings potatoes , cut into cubes
1 small sweet onion , chopped
2 stalks celery , chopped
1 , 14 ounce
0.5 small head cabbage , chopped
1 , 14 ounce
2 cups cut fresh green beans , 1/2 inch pieces
1 , 32 ounce
2 , 14 ounce
2 cups water
1.5 teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Instructions

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.

Nutrition per serving

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