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    You are in: Home / Recipes / My Mother's Vegetable Soup Recipe
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    My Mother's Vegetable Soup

    My Mother's Vegetable Soup. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    Studentchef's Note:

    My mother has been making soup since, well, forever. She uses fresh vegetables, and sometimes varies the soup according to what's in season. But everything used is basic stuff, and it is so good. Add one cup of fresh pumpkin instead of sweet potato during October.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut all vegetables into large or small chunks, as desired.
    2. 2
      Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
    3. 3
      Place everything in a large pot, and cover completely with water.
    4. 4
      Add the seasoning.
    5. 5
      Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.

    Ratings & Reviews:

    • on June 06, 2007

      45

      Very very easy to make and delicious, but I did think it needed more color so I added some chopped tomatoes to the soup at the end and the red contrasted nicely with the pale greens and oranges of the soup. I also didn't think there was enough chicken in the pot considering the amount of vegetable, so I just added about 3/4 kilo of chicken breast which I took out and shredded after it was cooked and added it back into the soup. I sprinkled some minced cilantro on top for garnish and it was a great supper along with some leftover challah from Shabbat. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2007

      55

      This makes a big pot of feel-good soup. I made this as written, using the optional turnip and parsnip. I LOVE the flavor that those veggies gave the soup, so I don't think they should be "optional". The only thing I added was onion and black pepper. I cut up my veggies small, so I didn't simmer quite so long. At the end, I took the chicken thighs out, removed the bone, and replaced the falling-apart chicken to the pot. This is the soup you want when you're sick or just need some warming up. Thanx for posting your mother's recipe. Please tell her that it's wonderful and will be repeated.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2007

      45

      What a yummy wintery treat! I used more sweet potato than white (3 to 1) because we love them so much and they're so healthy. I couldn't get a decent parsnip so had to skip that this time. I think any veggies would be great in here, I may add some stewed tomato next time! We just love soups and this was a winner, easy and hearty, Kudos from the neighbor I shared this with too!

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

    Read All Reviews (6)

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    Nutritional Facts for My Mother's Vegetable Soup

    Serving Size: 1 (188 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 102.8
     
    Calories from Fat 14
    13%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 6.6 mg
    2%
    Sodium 180.1 mg
    7%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.4 g
    17%
    Protein 4.2 g
    8%

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