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 Thu 17 July 2014 10:01 am

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