Eureka! They Will All Eat It Vegetable Soup

READY IN: 55mins
Recipe by Sarah Chana

In my eternal quest for simple, healthful foods that all the picky eaters will enjoy, I made this one tonight and so am saving it here for posterity. With one kid trying to gain weight, another trying to lose, a third who despises tomato-based soups and a fourth who likes only candy and eggs, it is tough. Remembering that they all eat the soup at our local pizza shop (why is all food better when it comes from a pizza shop?), I did a copycat version myself, and they gobbled it up. A tip of the hat to the late Linda McCartney, whose soup recipe I changed to come up with this.

Top Review by Seedbeads

I fiddled with this recipe to suit me but it turned out wonderful anyway. I used fresh herbs, and I sauteed a leek along with the onion, celery and garlic. I also threw in a zucchini because I had one just sitting there. I think I added more water than you suggest, and I added a couple of bay leaves and a little basil as well. I didn't have fresh tomatoes so I drained a can of whole ones and just chopped them a little. It made 20 cups and it tastes great, though next time I think I will add more cabbage!

Ingredients Nutrition


  1. Heat oil in soup pot, and saute the onions, celery and garlic for about 5 minutes.
  2. Add the carrots, cabbage, potatoes and herbs, and mix well.
  3. Add enough water to cover the veggies, plus another 2" of water, and simmer with the lid on for about 45 minutes, stirring occasionally (or not).
  4. Add liquid if necessary.
  5. Drop the whole tomatoes on top of the soup and leave them there for a few minutes while the skins get loose. Then remove tomatoes, slip off the peels, and cut into large chunks, which you then add to the soup.
  6. Simmer another few minutes, and season to taste.

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