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    You are in: Home / Recipes / Hearty Vegetable Soup Recipe
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    Hearty Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    graciethebaker's Note:

    My husband and I love soup! I came up with this one and different variations with whatever I had on hand. So that means that this is more a method than a strict science. Just try different variations and see what you get! This goes well with hot cornbread.

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    Units: US | Metric

    • 1 -2 tablespoon olive oil
    • 1 chopped onion
    • 2 -3 carrots, cleaned and sliced
    • 2 stalks celery, chopped
    • 1 cup of chopped cabbage
    • 1 bay leaf
    • 3 garlic cloves, minced
    • 1 teaspoon steak seasoning
    • 2 quarts chicken stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve)
    • 1 (14 ounce) can diced tomatoes
    • 1 (15 ounce) can cannellini beans or 1 (15 ounce) can kidney beans, drained
    • 1 (11 ounce) can corn, include some of the liquid
    • 1 large zucchini, quartered and sliced
    • salt and pepper

    You can also try adding


    1. 1
      In a soup pot, over medium heat, heat the olive oil and saute the onion, carrots, celery, cabbage, bay leaf, garlic and steak seasoning for about 5 minutes.
    2. 2
      add the stock, tomatoes, beans, and corn. add salt and pepper to taste. bring to a boil and lower heat to simmer for about 30 minutes.
    3. 3
      Add the zucchini and simmer for and additional 10-15 minutes.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on October 08, 2013


      Delicious! I needed to use up veggies from the fridge and found this recipe which worked great. I left out celery and zucchini and used broccoli. It made so much I have leftovers in the freezer. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2008


      Used sliced Brussels Sprouts instead of cabbage, can of fire roasted tomatoes, fresh corn, beef boullion stock (omitted steak seasoning), garbanzo beans instead of kidney, a bit of red pepper flakes and added two cups of extra broth. Tip, use a mandolin or food processor for slicing the veggies to cut down on time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2007


      What a great was such a dreary cold day yesterday I thought a good batch of soup would be the ticket to a nice cozy evening....The only thing I changed was I added some alphabet noodles to the was great, I am sure I will be making again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Hearty Vegetable Soup

    Serving Size: 1 (472 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 338.4
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.5 g
    Cholesterol 9.6 mg
    Sodium 647.1 mg
    Total Carbohydrate 53.4 g
    Dietary Fiber 8.7 g
    Sugars 12.7 g
    Protein 18.5 g

    The following items or measurements are not included:

    steak seasoning

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