Vegetable Soup

July 22, 2012 0 Comments

Vegetable Soup

What do you make when you are cleaning out your refrigerator vegetable drawer?

Why vegetable soup of course!

Here’s a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course.

Most of the vegetable soup recipes I’ve seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.

Vegetable Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 6-8 servings

Vegetable Soup


1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium sized onion

2 each carrot

1 handful green beans

8 each button mushrooms

4 cups chicken stock

3 cups water

6 each potato

salt and pepper

1/4 cup parsley

How To Prepare At Home

Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the

green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.

Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.

Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.

Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.

Season to taste and serve.

Last modified on Tue 25 February 2014 4:47 pm

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