Total Time
Prep 5 mins
Cook 25 mins

This recipe is from the February 2006 Quick Cooking magazine. Definitely a C.O.R.N worthy consideration as the vegetable ingredients call for 1/2 cup. I found that about 1 carrot, 1 stalk of celery, 1 potato, 1/2 onion all about equal 1/2 cup so I will use that as a reference in the future. Another thing I did was instead of opening a can of chicken broth, I used chicken bouillon granules and just added 2 3/4 cups of water. I can see this recipe being used for school lunches in a thermos or take to work lunches in cold weather. It's fast to make so it's perfect for supper on a snowy day with some hot bread.

Ingredients Nutrition


  1. In a large saucepan, sauté onion, celery, carrot and garlic until tender.
  2. Stir in remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat; simmer uncovered for 15 minutes or until heated through and potatoes are tender.
  5. Discard bay leaf.


Most Helpful

Re: the reviewer who tried freezing this soup. Potatos just don't freeze well, they end up with an awful texture and (as far as i'm concerned) a weird taste. If you omit the potato it would probably freeze OK - you could add cooked potato later when you serve it.

incdeb April 16, 2007

I doubled this recipe and froze it in two containers. It didn't freeze very well :( The juice had an EXCELLENT flavor so I think had I eaten this straight from the pan and not frozen, it would have been terrific.

College Gal November 21, 2006

I'm so happy to have discovered this delicious, meatless, easy & quick soup! Using what I had on hand, I substituted pinto beans for northen, chicken boullion & water for the broth, and 1/4 c. instant rice for potato. Thanks, R.Lynn!

Okra July 26, 2006

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