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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    1 hrs 30 mins

    35 mins

    William (Uncle Bill) Anatooskin's Note:

    This is a hearty, meatless vegetarian soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    BROTH

    INGREDIENTS

    Directions:

    1. 1
      BROTH: In a large cooking pot, add water, salt, onion, celery and celery leaves, bay leaf and carrot.
    2. 2
      Bring to boil, reduce heat and simmer for 1 1/2 hours.
    3. 3
      Remove from heat and let cool slightly.
    4. 4
      Strain liquid and return to cooking pot, discarding the solids.
    5. 5
      In the meantime, prepare all vegetables.
    6. 6
      Vegetable broth should measure 8 cups of liquid, if required, add additional water to make up the difference and bring to boil.
    7. 7
      INGREDIENTS: Add kidney beans, green beans, celery, green peas, zucchini, carrots, onion, potato, parsley, garlic, tomatoes including liquid (crush tomatoes), COCA-COLA, Worcestershire sauce, chicken soup base, Italian seasoning, salt and black pepper.
    8. 8
      Return to boil, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.
    9. 9
      Adjust seasonings to taste.
    10. 10
      Serve soup sprinkled with Parmesan cheese.

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    Ratings & Reviews:

    • on July 09, 2006

      55

      The smell of the broth cooking was wonderful and the taste of the soup was excellent.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2005

      55

      This soup is just plain wonderful! I started using the recipe shortly after it was posted and forgot to post a review as it quickly became a staple in our home. My parents love it! My son loves it! I don't use the coca cola and I sometimes substitute what veggies I have on hand for the other ingredients. The only place I DON'T fool around is with the stock. It's rich and wonderful! With the remainder of the soup, I often substitute parsnips or rutabaga or fresh corn. This is a wonderful end-of-the-garden soup and freezes fairly well. I would NOT do this in a crockpot. Plan to make this on a day you are home as you don't want the veggies mushy. You can, in a pinch, sub dried parsley and dried basil....but please try the fresh!

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

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    Nutritional Facts for Italian Vegetable Soup

    Serving Size: 1 (374 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 100.8
     
    Calories from Fat 16
    16%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 4.4 mg
    1%
    Sodium 837.3 mg
    34%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.4 g
    17%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    italian seasoning

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