Hearty Vegetable Soup

"This soup is great for this time of year as the vegetables are new and have such a great taste and flavor."
 
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photo by William Uncle Bill photo by William Uncle Bill
photo by William Uncle Bill
Ready In:
45mins
Ingredients:
17
Serves:
8-10
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ingredients

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directions

  • In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
  • Add onions and saute until translucent, about 5 minutes.
  • Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
  • Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
  • Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
  • Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
  • Adjust seasonings to taste.
  • Serve soup hot.
  • Refrigerate any unused portions.

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Reviews

  1. Two small Dill weed tops only. Just for a hint perfect.not over powering,easy on the salt 1/2 otherwise great Thanks for giving me the chance to savor this . will make it again for sure
     
  2. I really liked this. I only used one tablespoon of dill weed due to personal preference but other than that, I followed it spot on and it was very good. Served with some grated Parmesan on top. Thanks
     
  3. Mmmmm....what a fantastic recipe! I didn't expect this to turn out as well as it did. The directions were spot on. I only used 1 T. of dill and the only thing I would do different next time would be to use less soup base, it was a tad too salty for me. Thanks for this keeper recipe!
     
  4. Made exactly as posted, except I cooked a bit longer in step 4 because my potatoes and carrots weren't tender at all. Once they were barely tender I continued on, and the result was wonderful! This vegetable soup is so fresh and delicious....you can taste each individual flavor and I'll definitely enjoy this again. Thanks for sharing! Made for Zaar Cookbook tag.
     
  5. This is one of the best vegetable soups I have ever had. I served it at a church luncheon to about 75 people and they were raving about it. Several asked for the recipe.
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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