Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.

Ingredients Nutrition


  1. Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
  2. Add everything else and cook for about 45 minutes.
  3. Take out bay leaves before serving!
Most Helpful

Made this tonight and it was really good! I omitted the bay leaf - personal preference, and at the end I mashed the potatoes to make it a bit creamier. This is a great tasting low fat soup. For those of you on Weight Watchers - it works out to 3 points per serving. Next time I will try adding some chopped celery as well. Really great recipe and thank-you for posting.

Graybert May 23, 2002

The husband, kids, and myself absolutely loved this soup! It's very hard to find a soup that the husband will eat, but he gobbled this one up. The only thing he suggested to be changed is to add in some corn and I admit that sounds pretty good to me too. It fed 5 of us and there's still leftovers. Will definitely make this again.

Bugeah November 18, 2010

Sarah - thanks for the great soup recipe! This couldn't be any easier! I served this hearty soup with some crusty french bread and a large salad. It was a perfect meal on a cold rainy night - satisfying and simple! Thanks again!

AnnieLynne March 23, 2010